Mediterranean Beef with Baby Onions and Mushrooms

Meal Type

Cuisine

Demonstrated by: Chef Magdy Elzoheiry from Kapiolani Community College’s Culinary Arts Program.
Featured in December 2011 Consumer Lines.

Ingredients:

5 tablespoons olive oil
2 pounds lean stewing beef, cut into large cubes (may substitute lamb, shoulder cut)
3 garlic cloves, chopped
1 teaspoon ground cumin
1 cinnamon stick
1 cup unsweetened grape juice
1 tablespoon rice vinegar
1 small sprig fresh rosemary
2 bay leaves
1 1/2 teaspoons tomato paste, diluted in 4 cups of hot water
1 pound small pearl onions, peeled and left whole
1/2 pound small button mushrooms, washed and trimmed
1 teaspoon sugar
Salt and pepper to taste

Heat the olive oil in a large heavy pan, brown the meat on all sides using medium-high heat.
Stir in the garlic and cumin.
Add the cinnamon stick and cook for 1 minute; pour grape juice and vinegar over the mixture.
Stir and simmer for 3-4 minutes.
Add rosemary sprig, bay leaves, and diluted tomato paste; stir well.
Season with salt and pepper; cover and simmer for about an hour or until meat is tender and liquid is reduced by half.
Put the mushrooms and onions over the meat mixture; sprinkle with sugar and cover.
Simmer for 30 minutes until the onions are soft; add a little water if necessary.
Coat mushrooms and onions with sauce; remove cinnamon stick and rosemary.
Serve with rice, couscous, or bread.

Makes 4 servings.

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