Zesty Beef and Onion Stew |
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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 4 |
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No browning is necessary for the rich, one-pot stew. Just toss the cubed beef with garlic paste and roast it without adding liquid. Use a heavy pot with a tight-fitting lid to keep in the moisture. Ingredients:
2 teaspoons minced garlic |
3/4 teaspoon salt, divided |
2 lbs beef chuck, trimmed and cut into 1 inch cubes |
1/4 teaspoon fresh ground pepper |
1 (10 ounce) package pearl onions |
1 (10 ounce) can diced tomatoes with mild green chilies |
Directions:
1. Heat oven to 325 degrees.
2. With the flat side of a knife, crush the garlic with 1/4 tsp salt to make paste.
3. Combine the garlic paste, beef, remaining 1/2 tsp salt and pepper in a heavy dutch oven.
4. Cover and bake for 2 hours.
5. Bring 2 quarts water to boil in a saucepan.
6. Add onion and cook for 1 minute.
7. Drain in colander.
8. Cut off stem end and peel.
9. Stir onion and tomatoes and chilies with liquid into beef mixture.
10. Cover and bake for 30 minutes longer until meat and onions are tender.
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