Ingredients: 1 kg young tender boneless beef (cubed) 500 gm baby onion (peeled) 1 medium onion (finely chopped) 3-4 garlic pods (crushed) 2 tbsp tomato purée 1 tbsp brown sugar 125 ml dry red wine 2 chicken bouillon cubes 30 gm butter 2 tbsp olive oil + extra (if needed) Salt (to taste) + pepper + herbes de Provençe + 1 cinnamon stick (broken in 2) + 4 bay leaves
Method: Heat a wide skillet on high. Add butter and oil. Lower heat to medium. Stir in baby onions until slightly browned on all sides. Remove with a slotted ladle on to a plate aside and cover. Add all seasoning and herbs. Stir until fragrant. Add beef cubes; in batches. Stir to sear. Remove aside on to a plate. Bring beef batches back to skillet. Make room in the middle to add chopped onion. Stir to wilt and brown from skillet residue. Add extra oil; if necessary. Add garlic. Stir for a few moments until translucent then incorporate with onion. Add tomato. Stir for a moment or two. Add wine, sugar and bouillon cubes. Allow to simmer over medium-low heat until alcohol evaporates and flavour only is left; (this occurs when liquid is reduced and becomes slightly sticky). Lower heat to medium-low. Allow to simmer; covered. When beef is half done; add baby onions and allow to cook and caramelise with beef and rest of ingredients. When beef is done, bake covered in a preheated oven at 180 degrees Celsius; for 15 minutes only. Serve with fluffed rice, or boiled buttered pasta, or with mashed potatoes.
