Ingredients
1 bag (10 ounces) fresh pearl onions
1 pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon plus 1/4 cup flour
1/8 cup butter
1/8 cup olive oil
4 carrots, peeled and cut into 1
1/2 pound mushrooms, quartered
1/4 pound lardons or smoked ham, cut into small cubes
2 cloves garlic, finely chopped
1 bottle (750-ml) Burgundy wine
2 tablespoons GOLDEN BLOSSOM HONEY
2 bay leaves
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
To peel onions:
Place in boiling water for 3 minutes. Rinse under cold water and drain. Cut the ends from onions. Squeeze at stem end and they will slip out of peel.
Place beef cubes in a large bowl. Sprinkle with salt and pepper. Add 1 tablespoon flour and toss to coat.
Melt butter with oil in a large pot over high heat. Once hot, add beef and cook until well browned on all sides, about 5 minutes. Transfer beef to a bowl. Drain all but 2 tablespoons of drippings from pot. Return to heat.
Add onions, carrots, mushrooms, ham and garlic. Saute over medium heat until vegetables begin to brown, about 5 minutes. Stir in remaining 1/4 cup flour. Cook 2 minutes while stirring. Gradually add the bottle of wine, stirring to combine. Add honey, bay leaves, beef cubes and any accumulated juices to the pot. Cover and simmer for 1 hour, stirring occasionally. Uncover and simmer 30 minutes, stirring occasionally.
This recipe can be prepared one day ahead. Refrigerate until ready to serve. Reheat.
Serves: 4
Place in boiling water for 3 minutes. Rinse under cold water and drain. Cut the ends from onions. Squeeze at stem end and they will slip out of peel.
Place beef cubes in a large bowl. Sprinkle with salt and pepper. Add 1 tablespoon flour and toss to coat.
Melt butter with oil in a large pot over high heat. Once hot, add beef and cook until well browned on all sides, about 5 minutes. Transfer beef to a bowl. Drain all but 2 tablespoons of drippings from pot. Return to heat.
Add onions, carrots, mushrooms, ham and garlic. Saute over medium heat until vegetables begin to brown, about 5 minutes. Stir in remaining 1/4 cup flour. Cook 2 minutes while stirring. Gradually add the bottle of wine, stirring to combine. Add honey, bay leaves, beef cubes and any accumulated juices to the pot. Cover and simmer for 1 hour, stirring occasionally. Uncover and simmer 30 minutes, stirring occasionally.
This recipe can be prepared one day ahead. Refrigerate until ready to serve. Reheat.
Serves: 4
