Red Wine Simmered Beef Cubes
|Boneless beef chuck||3 1⁄2 Pound, well trimmed and cut into 1-inch cubes|
|Finely minced shallots/Green onion||3 Tablespoon, minced (White Part Only)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Thyme leaves||1⁄2 Teaspoon|
|Dry red wine||2 Cup (32 tbs) (Such As Burgundy Or Gamay)|
|Boiling onions||14 Small, peeled|
|Cornstarch||1 Tablespoon, blended|
|French bread slices||1|
In a Dutch oven over medium-high heat, melt half the butter; add half the beef cubes.
Cook, turning frequently, until well browned on all sides.
Set aside and repeat with remaining butter and beef cubes.
Return all beef cubes to pan; add shallots and garlic and cook, stirring, 1 minute.
Add salt, thyme, pepper, and red wine; bring to a boil over high heat.
Reduce heat to low, cover, and simmer 45 minutes.
Add onions; cover and continue cooking an additional 20 minutes or until beef cubes and onions are fork tender.
Stir cornstarch mixture into beef cubes and sauce; cook, stirring, over high heat until mixture boils and thickens.
Transfer to a chafing dish and keep warm. or cover and chill as long as 2 days; freeze for longer storage.
To reheat (thaw if frozen), place in a frying pan over medium heat and simmer until hot throughout.
Serve hot with French bread slices, letting guests make small open-faced sandwiches.