Beef Stew with Verjus

Name: Beef Stew with Verjus
Yield: Makes 4 Servings
Ingredients: 1 cup [240 ml] dry red wine, such as Pinot Noir; 2 Tbsp minced garlic; 2 bay leaves, fresh or dried; One 2 in [5 cm] cinnamon stick; 1 tsp fine sea salt; ½ tsp freshly ground black pepper; 2 lb [910 g] beef chuck, cut into 1 in [2.5 cm] cubes; Cooked rice or Naan for serving (optional); ¼ cup [60 ml] extra-virgin olive oil; 1¼ lb [570 g] pearl onions; 2 Tbsp verjus rouge (red verjus); 1 Tbsp tomato paste; 2 Tbsp pomegranate molasses

Preparation info

Makes
4
Servings

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

While a bowl of warm beef stew with falling-apart tender meat is comforting, there’s no reason it can’t have an exciting taste. Here the beef bathes in an aromatic bath flavored with cinnamon, garlic, and the fruity acidity of verjus, pomegranate molasses, and dry red wine. This is my ode to California wine country.

Ingredients

1¼ lb [570 g] pearl onions
¼ cup [60

Stew
Main course
Gluten-free

Method

Fill a medium saucepan with water and bring to a rolling boil. Fill a medium bowl with ice water. Using a paring knife, trim both ends of the pearl onions and plunge the onions into the boiling water for 30 seconds. Using a slotted spoon, transfer to the ice water to stop the cooking. Drain and put the onions on a clean kitchen towel or paper towels and dab them dry. Pinch the stem ends of the