Meat with Caramelized Pearl Onions
This recipe originally appeared in Fresh & Easy KOSHER COOKING. These cuts of meats are best served rewarmed. The longer you cook them the more succulent they will be.
Ingredients
- 3 lbs beef stew *
- 2 tbsp oil
- 1 large carrot
- 1 large onion, diced
- 1 tsp salt
- ¼ tsp pepper
- 2 tbsp potato starch
- 2 cups red wine
- 3 cups chicken soup stock
- 2 cloves garlic, optional
- 18 - 24 pearl onions
Instructions
- Pat beef stew dry with a paper towel. Brown meat with the 2 tbsp oil on all sides. Remove and set aside.
- Peel and thinly slice carrot. Sauté carrots and onion until onions are soft. Add meat back to the pot and season with salt and pepper.
- Stir in the potato starch and mix everything well together.
- Add wine, stock and optional garlic. Bring to a simmer and cook for 1 ½ hours.
- Add onions to the meat and continue cooking for an additional 45 minutes to 1 hour.
Notes
* Beef stew is cut up pieces of meat from mock tender meat (sometimes called shoulder kalichol). You can also use chuck cut into small squares.
