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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Great stick your ribs kind of comfort food that will keep you warm and happy on a cold autumn night. Like last night when we were at bonfire in 38 degree weather. Enjoy Ingredients:
3 tablespoons unsalted butter |
3 tablespoons olive oil |
2 medium size onions, quartered and thinly sliced |
3 pounds boneless beef chuck, cut into 2 inch pieces |
1/2 cup all purpose flour |
1 cup dry hearty red wine |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/8 teaspoon ground nutmeg |
1 cup beef broth |
Directions:
1. In a large dutch oven, melt 1 tablespoon of better with 1 tablespoon oil over medium low heat. Add the onions and cook stirring occasionally, until they are golden and very tender, about 15 minutes. Transfer to a bowl.
2. In the same pan, melt 1 tablespoon of butter with 1 tablespoon of oil over medium heat. Coat the beef cubes in flour, shaking off the excess. Add half of the beef cubes to the pan and cook, turning, until the beef is browned on all sides, about 8 to 10 minutes. Transfer to the bowl with onions. Brown the remaining beef in the remaining butter and oil. Transfer them to the bowl. Add the wine to the pan, cook, scraping up any browned bits from the bottom of the pan for 1 minute.
3. Return the meat and onions to the pan. Add the salt, pepper, cinnamon, cloves, nutmeg and broth. Bring to a simmer and cover the pan. Cook, stirring occasionally, for 2 1/2 hours or until the meat is very tender when pierced with a fork. If liquid becomes too thick, add more broth, wine, or water.
4. Serve with polenta, mashed potatoes, or boiled new potatoes. Also a nice salad and crusty warm bread for dipping is great.
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