Ingredients
- 2 pounds beef (chuck or brisket)
- 3 tablespoons olive oil
- 16 ounces small pearl onions
- 4 cloves fresh garlic
- 1 cup red apple vinegar (for deglazing)
- 28 ounces crushed tomatoes
- Cinnamon stick (optional)
- Bay leaves
- 1 teaspoon dried oregano
- 1 tablespoon honey (or sugar)
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Cut the beef into chunks and heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef until browned on all sides, about 5-7 minutes per batch.
- Remove the beef and sauté pearl onions in the same pot until golden brown. Add minced garlic and cook for an additional minute.
- Deglaze the pot with red apple vinegar, scraping up any browned bits.
- Return beef to the pot along with crushed tomatoes, cinnamon stick, bay leaves, oregano, honey, salt, and pepper. Stir to combine.
- Bring to a gentle boil, cover, reduce heat to low, and simmer for about 120 minutes until beef is fork-tender.
- Discard bay leaves and cinnamon stick if used. Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg