Beef and Onion Stew
|Lean chuck steak||2 Pound, cut into 2 1/2 centimeter, 1 inch cubes|
|Olive oil||2 Tablespoon|
|Freshly ground black pepper||1|
|Red wine||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Red wine vinegar||4 Tablespoon|
|Tomato puree||3 Tablespoon (Tomato Paste)|
|Small white onions||2 Pound, peeled (1 Kilogram)|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Freshly chopped parsley||3 Tablespoon|
In a heavy-bottomed casserole, brown meat in olive oil.
Add wine, vinegar, seasonings, tomato puree, and honey.
Add enough water to cover meat comfortably.
Bring to the boil, cover, and simmer until meat is just tender (about 1 1/2 hr).
Meanwhile, saute onions and garlic in olive oil until a light golden colour.
Add to the pot, and continue to simmer until onions are tender, but not over-cooked.
Serve garnished with parsley.