Ingredients
Scale
- 2 pounds beef (chuck or brisket)
- 3 tablespoons olive oil
- 16 ounces small pearl onions
- 4 cloves garlic
- 1 cup red apple vinegar
- 28 ounces crushed tomatoes
- 1 stick cinnamon (optional)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a Dutch oven, heat olive oil over medium-high heat. Cut the beef into chunks if needed and sear until browned on all sides. Remove from pot.
- Add pearl onions to the pot and sauté for about 5 minutes until caramelized, then add minced garlic and cook for another minute.
- Deglaze the pot with red apple vinegar, scraping up browned bits.
- Return the beef to the pot; stir in crushed tomatoes, cinnamon stick, bay leaves, oregano, honey, salt, and pepper. Bring to a simmer.
- Cover and reduce heat to low; let cook for about 120 minutes until beef is tender.
- Remove bay leaves and cinnamon stick before serving; garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg