Burgandy Beef and Onion Stew

Luckytrim

Grill Master
Gold Site Supporter
Burgandy Beef and Onion Stew


3 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 (2 to 21/2 pound) boneless beef round, cut into 3/4" inch cubes
1 cup drinking-quality Burgandy wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pounds pearl onions, peeled (I use frozen)


Heat oil in a Dutch oven over medium heat; add chopped onion and garlic and cook until onion is tender; remove with slotted spoon.
Cook beef in remaining oil, stirring frequently, until all liquid is evaporated
and beef is brown on all sides, about 25 minutes; drain fat.
Return onion and garlic to Dutch oven.
Stir in remaining ingredients except pearl onions. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 minutes.
Add pearl onions. Cover and simmer until beef and white onions are tender, about 30 minutes.
Remove bay leaf and cinnamon.
 
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