Do you like pearl onions in food, not just your martini?
Join centuries of Greeks and enjoy something a little different.
2 TBSP butter
2 TBSP olive oil, divided
2 pounds beef stew meat, cubed
1 medium onion, chopped
2 cloves garlic, minced
½ cup red wine
¼ tsp cinnamon
salt and pepper
¼ tsp ground nutmeg
1 tsp white sugar
1 strip fresh orange zest in 1 strip
1 (14-ounce) can diced tomatoes
½ cup water
1 pound pearl onions, peeled
Brown beef in butter and 1 TBSP oil.
Remove meat to stew pot and sauté onion and garlic until soft.
Add wine, then transfer to stew pot.
Season with salt, pepper, nutmeg, sugar, and zest.
Add tomatoes and water, cover, and simmer 1 hour.
Sauté pearl onions in remaining oil for about 20 minutes.
Add onions to stew, simmer an additional 20 minutes.
Remove cover and reduce stew by simmering about 20 minutes.
It tastes even better if refrigerated overnight before serving, and freezes well.
Recipe is courtesy of Allrecipes.com