Beef Stew with Verjus

Preparation info
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Appears in
Season: Big Flavors, Beautiful Food

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.


  • lb [570 g] pearl onions
  • ¼ cup [60


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