Mediterranean Beef with Pearl Onions and Red Wine

Warm, rich flavors blend to make a delicious stew. Leave out the cinnamon stick if you’d like, but it adds another layer of deep and appealing flavor--BarbL.

Serves: 4-6


¼ cup Flying Olive Garlic, Rosemary, or a Single Varietal of Extra Virgin Olive Oil OR a Combination (I used ½ Rosemary and ½ Garlic)

1 ¾-2 lbs good stewing beef, cut into cubes (I used precut beef chunks which I sliced so they were all approximately the same size)

3 garlic cloves, chopped

1 tsp ground cumin

1 2” piece of a cinnamon stick

1 ¾ cup red wine

1 small sprig of rosemary, leaves removed

2 crumbled bay leaves

2 Tbsp tomato puree

3 cups beef broth (add more if needed)

1 pkg (14.4 oz) frozen small white pearl onions

1 Tbsp Flying Olive Aged Dark Balsamic Vinegar

Salt and pepper


Heat the Flying OliveExtra Virgin Olive Oil of choice in a large heavy pan. Brown the meat cubes, in batches if necessary, until golden. Remove and drain on paper towels. Wipe out pan leaving just a 1 Tbsp of oil.

Return the beef cubes to the pan. Stir in the garlic and cumin. Add the cinnamon stick and cook for a few seconds, then pour the wine and vinegar slowly over the mixture. Let the liquid bubble and reduce for 3-4 minutes. Scrape up any browned bits.

Add the rosemary, bay leaves, tomato puree, and beef broth to the pot. Stir well, season with salt and pepper, then cover and simmer gently for about 1 ½ hours or until the meat is tender.

Sprinkle the onions over the meat mixture and shake the pan to distribute them evenly. Sprinkle on the Flying Olive Aged Dark Balsamic Vinegar, cover the pan, and cook very gently for 30 minutes, until the onions are soft but have not begun to fall apart. If necessary, add a little hot broth to thin. Instead of stirring, shake the pan gently to be sure the onions don’t fall apart. Remove the cinnamon stick. Serve.

Submitted by Chuck and Barb L.