Beef and Onion Stew

BEEF AND ONION STEW

3 tbs unsalted butter 3 tbs olive oil 2 onions, thinly sliced 3 pounds boneless beef chuck, cut into pieces 1/2 cup flour 1 cup dry red wine 1/2 tsp salt 1/4 tsp pepper 1/8 tsp cinnamon 1/8 tsp ground cloves 1/8 tsp nutmeg 1 cup beef broth Chopped Parsley

In Dutch oven, melt 1 tbs butter with 1 tbs oil. Add onions, cook until golden and tender. Transfer to a bowl. In same pan, melt 1 tbs butter with 1 tbs oil. Coat beef cubes in flour. Add half of beef cubes to pan, cook until browned on all sides. Transfer to bowl with onions. Brown remaining beef in remaining butter and oil. Transfer to bowl. Add wine to pan, cook 1 min.

Return meat and onions to pan. Add salt, pepper, cinnamon, cloves, nutmeg, broth. Bring to a simmer, cover pan. Cook 2 1/2 hours or until meat is tender. Sprinkle stew with parsley. Serve hot with polenta or mashed potatoes. MAKES 8 SERVINGS OF BEEF AND ONION STEW.*

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 * Catsrecipes Y-Group