Beef & Onion Stew

Name: Beef & Onion Stew (Govedsko Meso So Kromit)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: 3 cups (400 g) peeled young heirloom onions, cipollini, or pearl onions (frozen ok); ¼ teaspoon crushed red pepper flakes; 1 teaspoon dried oregano; 2 garlic cloves, minced; 1 tomato, diced; 1 tablespoon extra-virgin olive oil; 2 carrots, peeled and diced; 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) pieces; 2 teaspoons kosher salt, divided; 3 cups (400 g) peeled young heirloom onions, cipollini, or pearl onions (frozen ok); 3 cups (400 g) peeled young heirloom onions, cipollini, or pearl onions (frozen ok); ½ teaspoon freshly ground black pepper; 3 cups (400 g) peeled young heirloom onions, cipollini, or pearl onions (frozen ok); 1 cup (240 ml) red wine; 2 cups (480 ml) boiling water; ¼ teaspoon cinnamon; 1 tablespoon flour

Govedsko Meso So Kromit

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This recipe is really simple to put together, but make sure you allow enough time for the stew to braise. Slow braising is the secret to really tender beef. This recipe is great in spring when green onions are in season, but pearl onions work just fine.

Ingredients

2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) pieces
2 teaspoons kosher salt

Europe
Macedonia
Spring

Method

Preheat the oven to 300°F (150°C).

Pat the beef dry with paper towels and sprinkle the meat with 1 teaspoon of the kosher salt.

In a Dutch oven, heat the oil over high heat. Sear the meat for 3 to 4 minutes on each side until browned. You may need to work in batches to