Ingredients

  • 1 1/2 pounds stew beef
  • 1/2 cup beef stock
  • 1 carrot, roughly chopped
  • 2 celery ribs, roughly chopped
  • 1/2 cup dry red wine
  • 1 teaspoon minced fresh rosemary
  • 2-3 garlic cloves, minced
  • 2 cups grape tomatoes, halved
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 10-12 pearl onions
  • 10-12 small potatoes, halved

Ready In 90 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Heat the oven to 350F.
  • EQUIPMENT:

Step 2

  • Heat 2 tablespoons of olive oil in a 10" cast iron skillet over medium flame.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add the beef stew and cook for 7-8 minutes until browned on all sides, stirring occasionally. Season with slat and pepper.
  • INGREDIENTS:
  • Length: 8 minutes

Step 4

  • Remove the beef from the skillet and without discarding of the pan drippings, add the chopped onion, celery ribs, carrot, potatoes and minced garlic. Cook over medium flame for 5 minutes. Stir in the halved tomatoes, beef stock and red wine. Continue to cook for 3-5 minutes until slightly reduced. Season again with a pinch more of salt and pepper. Return the beef to the pot, add the pearl onions and minced rosemary.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 5

  • Place the skillet in the preheated oven, cover with aluminum foil and cook for 20 minutes. After 20 minutes, remove the aluminum foil and bake for an additional 20 minutes.
  • EQUIPMENT:
  • Length: 60 minutes

Step 6

  • Remove from the oven and serve warm.
  • EQUIPMENT: