Ingredients
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3 lbs chuck roast, cut into chunks
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4 tablespoons olive oil
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1 teaspoon white sugar
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2 cups white pearl onions, peeled
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1 (6 ounce) can tomato paste
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1/2 cup red wine
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1/2 cup red wine vinegar
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3 cloves garlic, chopped
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1 bay leaf
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1 small cinnamon stick
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3/4 teaspoon crushed dried rosemary
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salt and pepper
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1/2 teaspoon dill seed
Instructions
- Brown beef cubs in olive oil in a large Dutch oven.
- Remove and set aside.
- Mix sugar into the drippings and add the onions, cooking until golden.
- Return beef to the pot.
- Mix in tomato paste, wine, wine vinegar, garlic, dill seed and rosemary.
- Place cinnamon and bay leaf in a spice bag of cheesecloth (or just add it and remember to fish them out of the stew later).
- Cover and simmer for 2 to 3 hours or until tender (I usually have to add about a cup of water about halfway through).
- Season with salt and pepper to taste.
- Alternatively, you can bake this at 275 degrees F in your oven; adjust times accordingly, if needed.