Beef and Onion Stew in Red Wine

Beef and Onion Stew in Red Wine Recipe

A beef and onion surprise that will keep you warm in those cold nights
Yield: 4    Preparation Time: 15 minutes    Cooking Time: 2 hours
A hearty stew that is great so serve on a cold wintery night.


2 pound boneless beef chuck, cut into 1-inch cubes
8 ounce can tomato sauce
1 ½ pound pearl onions, peeled
2 cloves garlic, minced
½ cup dry red wine
1 medium onion, chopped
2 tablespoons red wine vinegar
3 tablespoons olive oil
¼ teaspoon coarsely-ground pepper
½ teaspoon salt
1 stick cinnamon
1 bay leaf
Crumbled feta cheese

Recipe Instructions

Prepare the onions.
Heat the oil in a casserole dish and fry the onion and the garlic over a medium heat until the onion is soft. Remove with a slotted spoon.

Prepare the beef.
Cook the beef in the remaining oil until it is brown on all sides and all the liquid has evaporated. This should take about 25 minutes. Drain off the fat.

Make the stew.
Return the onion and garlic to the casserole dish and add the remaining ingredients except the onions and cheese. Bring the stew to the boil and then reduce the heat. Cover the casserole dish and let the stew simmer for 1 hour and 15 minutes. Add the white onions and cover and simmer for 30 minutes until the beef and white onions are tender

To serve.
Remove the cinnamon and bay leaf and garnish with cheese.


Main Meal