Wednesday, 21 January 2009

Beef with Multiple Onions

Including shallots, which are "multiplier" onions, but that wasn't what I meant.

Well, I'm back in Ontario, after a quiet family visit in Victoria. I was there a day longer than planned, as my flight couldn't leave - couldn't arrive, actually - because of fog. The next day was clear though, and I had a most fabulous view from the plane of the sunrise coming up behind Mount Baker. Almost, I say almost, worth getting up at 5:00 a.m. to see. Once we got home I checked the pantry, and there seemed to be an awful lot of beef and onions. Why fight it?

4 servings
2 1/2 hours - 1/2 hour prep time

Beef with Multiple Onions2 medium onions
1 large leek
4 to 6 shallots
3 cloves of garlic

450 grams (1 pound) boneless stewing beef
2 tablespoons olive oil
3 cups diced canned tomatoes
2 or 3 bay leaves
1 teaspoon salt
1 teaspoon sweet Hungarian paprika
black pepper to taste
12 allspice berries
2 or 3 tablespoons balsamic vinegar

Peel the onions and cut them in half, then cut each half into quarters. Clean the leek, and chop it into similar sized pieces to the onions. Peel the shallots, and cut them in quarters. Peel and mince the garlic.

Heat one tablespoon of oil in a large skillet, and brown the beef well. Put it in a large stewing pot with the tomatoes, the bay leaves, the salt, paprika and pepper.

Heat the remaining oil in the same skillet, and add the onions and the allspice berries. Sauté them for about 5 minutes, until they begin to brown. Add the leeks and shallots, and continue to sauté gently for another 10 minutes or so, until they too are slightly browned. Add the garlic and sauté for another 2 or 3 minutes, until the garlic is fragrant. Add all the onions to the stew.

Cover the stew and simmer for about two hours over low heat. After about an hour, add the vinegar. Serve hot with potatoes, crusty bread, pasta or rice. Like a lot of stews, this will be better re-heated the next day.

Last year at this time I made Boston Brown Bread, Pasta with a Creamy Mushroom, Celery & Leek Sauce, and Haystacks - An Unbaked Cookie.


Bellini Valli said...

This is perfect for these wintry Canadian days Ferdzy. It was a little warmer in Victoria than our old stomping grounds...but it is coming your way:D

Ferdzy said...

Oooh, Valli, I just can't wait...! Actually, Victoria was fabulous; I could live there all year round. (Oh no, wait, I couldn't: I can't afford it!)