Zesty Beef-And-Onion Stew, LHJ

Recipe Ingredients

2 teaspoons	10ml	Minced garlic
3/4 teaspoon	3.8ml	Salt - divided
2 lbs	908g / 32oz	Beef chuck - trimmed and cut into 1-inch cubes
1/4 teaspoon	1.3ml	Freshly ground pepper
10 oz	284g	Fresh pearl onions
10 oz	284g	Rotel tomatoes with green chilies - canned

Recipe Instructions

1. Heat oven to 325F. With the flat side of a knife, crush the garlic with 1/4 teaspoon salt to make a paste.

2. Combine the garlic paste, beef, remaining 1/2 teaspoon salt and pepper in a heavy Dutch oven. Cover and bake 2 hours.

3. Bring 2 quarts water to boil in a saucepan. Add onions and cook 1 minute. Drain in colander. Cut off stem end and peel. Stir onions and tomatoes and chilies with liquid into beef mixture. Cover and bake 30 minutes more, until meat and onions are tender.

Prep time: 15 minutes Baking time: 2 1/2 hours

NOTES : No browning is necessary for this rich, one-pot stew. Just toss the cubed beef with garlic paste and roast it without adding liquid. Use a heavy pot with a tight-fitting lid to keep in the moisture.

Source:
Ladies Home Journal

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