When I make stew I usually brown the meat first. I didn't with this one cuz I just didn't feel like it.
To peel pearl onions, drop them into a pot of boiling water for 1 minute. Drain and let them cool for 2 minutes or so. When you can touch them again, cut a sliver off the root end and squish the onion. Push the root end against your cutting board as you're squishing so the whole thing doesn't come apart. The onion will pop easily out of its peel. If the stem end looks gross, give it a trim too.
- 2 lbs stewing beef, cut into bite sized chunks
- 1 large cooking onion, chopped fine
- 1/2 lb pearl onions, peeled
- 5 medium sized white turnips, peeled and cut into bite sized pieces
- 2 large beet roots, peeled and cut into bite sized pieces
- 5 cloves garlic, quartered
- 2 bay leaves
- 1/4 cup apple cider vinegar
- dash cinnamon
- 1/4 tsp celery salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp basil
- 1 tsp dijon mustard
- 1 tbsp tomato paste or 2 tbsp homemade ketchup
- 1/2-1 cup beef broth (or chicken if you don't have beef)
- 3 tbsp butter
- unprocessed salt
Preheat the oven to 275F.
Place the beef, onions, turnips, beets, garlic, and bay leaves into a large dutch oven.
In a bowl, mix the ACV, spices, mustard, tomato paste, and beef broth. Pour the over the contents of the dutch oven and mix.
Drop the 3 tbsp's of butter on top of everything. Put the lid on and place in the oven. Cook for 4 hours. I took it out and stirred it up at the 2 & 3 hour marks. Before serving, add salt to taste.
This could be done in the crockpot too, 8 hours on low.
I used 1/2 cup stock and liked how much liquid there was in the stew, keeping in mind that there was no thickener added. The finely chopped cooking onion does help to thicken a bit. Gravy Man, aka The Fiancé, thought there should be more liquid.
It tasted really good today so it should be awesome tomorrow.
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