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29 December 2012,10:29 by
Ponmathi Srilekha.S

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THICK BEEF AND PEARL ONION CASSEROLE

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the oil in a large casserole and cook the whole onions with garlic, stirring until softened.
  • Add the beef and cook over high heat, stir until browned on all sides.
  • Stir the spices and tomato paste into the casserole and add salt and pepper to taste.
  • Pour in the wine, scraping any sediment from the bottom of the casserole, then add the orange rind and juice and the bay leaf. Bring to a boil and cover.
  • Preheat the oven to 180°C / 350°F/ Gas mark 4. Cook in the preheated oven for about an hour or two until the meat is tender.
  • Remove from the oven and garnish with the parsley. Serve hot with mashed potatoes.

INGREDIENTS

  • 1 kg stewing beef, cubed
  • 600 ml red wine
  • 500 grams pearl onions, peeled
  • 2 garlic cloves, halved
  • ½ teaspoon ground cinnamon
  • 2 tablespoon Cooking oil
  • 1 teaspoon ground cloves
  • Grated rind and juice of 1 orange
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 2 tablespoon tomato paste
  • Salt and pepper, to taste
  • 1 tablespoon chopped fresh flat-leaf parsley, to garnish
  • Boiled or mashed potatoes, to serve

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