Garlicky Beef

1. 1

   Preheat the oven to 325 degrees F.

2. 2

   Bring a saucepot of water to a boil, then boil the onions for 3 to 4 minutes, drain and cool.

3. 3

   Squeeze pearl the onions from the skins, pushing with root end facing away from you.

4. 4

   Pat the meat dry and sprinkle liberally with salt and pepper.

5. 5

   Heat the oil, 2 turns of the pan, in a large Dutch oven over medium-high heat.

6. 6

   Add the meat and brown evenly all over, then remove to a plate and lower the heat to medium.

7. 7

   Add the butter and melt, then add the garlic and onions.

8. 8

   Season with salt and pepper.

9. 9

   Cook, stirring, until lightly brown, a few minutes.

10. 10

    Stir in the tomato paste and cook for 1 minute, then add the wine to deglaze.

11. 11

    Add the beef, stock and tomatoes.

12. 12

    Combine and roast, covered, until tender, 2 to 2 1/2 hours.

13. 13

    Cool and store for a make-ahead meal.

14. 14

    Reheat on the stovetop over medium heat, stirring frequently.

15. 15

    Serve with the bread for mopping, and garnish with the parsley.

* Per serving · 4 servings · Values may vary.