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PrintTHICK BEEF AND PEARL ONION CASSEROLE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large casserole and cook the whole onions with garlic, stirring until softened.
- Add the beef and cook over high heat, stir until browned on all sides.
- Stir the spices and tomato paste into the casserole and add salt and pepper to taste.
- Pour in the wine, scraping any sediment from the bottom of the casserole, then add the orange rind and juice and the bay leaf. Bring to a boil and cover.
- Preheat the oven to 180°C / 350°F/ Gas mark 4. Cook in the preheated oven for about an hour or two until the meat is tender.
- Remove from the oven and garnish with the parsley. Serve hot with mashed potatoes.
INGREDIENTS
- 1 kg stewing beef, cubed
- 600 ml red wine
- 500 grams pearl onions, peeled
- 2 garlic cloves, halved
- ½ teaspoon ground cinnamon
- 2 tablespoon Cooking oil
- 1 teaspoon ground cloves
- Grated rind and juice of 1 orange
- 1 bay leaf
- 1 teaspoon ground cumin
- 2 tablespoon tomato paste
- Salt and pepper, to taste
- 1 tablespoon chopped fresh flat-leaf parsley, to garnish
- Boiled or mashed potatoes, to serve
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Thick Beef and Pearl Onion Casserole
Thick Beef and Pearl Onion Casserole Ingredients: 1 Tbsp. olive oil 1 lb/pearl onion, peeled but kept whole (see Above) 2 garlic clove, halved 2 lb/stewing beef, cubed 1/2 tsp.ground cinnamon 1 tsp ground cloves 1 tsp ground cumin 2 Tbsp. tomato paste generous 3 cups full-bodied red wine grated rind and juice of 1 orange 1 bay leaf salt and pepper 1 Tbsp. chopped fresh flat-leaf parsley, to garnish boiled potatoes, to serveInstructions: Preheat the oven to 300 degrees. Heat the oil in a large, flameproof casserole dish/pan and cook the whole onions and garlic, stirring frequently, for 5 minutes, or until softened and beginning to brown. Add the beef and cook over high heat, stirring frequently, for 5 minutes, or until browned on all sides and sealed. Stir the spices and tomato paste into the casserole dish and add salt and pepper to taste. Pour in the wine, scraping any sediment from the bottom of the casserole, then add the orange rind and juice and the bay leaf. Bring to a boil and cover. Cook in the preheated oven for about 1 1/4 hours. Remove the lid and cook the casserole for an additional hour, stirring once or twice, until the meat is tender. Remove from the oven and garnish with the parsley. Serve hot, accompanied by boiled potatoes. **If you find it difficult to peel the pearl onions, bring a large pan of water to a boil, then remove from the heat and plunge the onions quickly into the hot water. Remove and plunge into cold water before peeling.