Beef Casserole with Onions
1/4 cup olive oil
2 1/2 pounds top round beefsteak, cut into 1 1/2-inch cubes
3 tablespoons red wine vinegar
1/2 cup dry red wine
1 cup water
1 sprig fresh rosemary
2 tablespoons tomato purée
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cinnamon stick
5 whole allspice berries
4 to 6 tablespoons vegetable oil
3/4 pound small white onions, peeled
1 teaspoon sugar
Chopped fresh parsley for garnish
1. Preheat the oven to 325°F. Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks, a few at a time, and brown quickly on both sides. Transfer the beef to a heavy Dutch oven.
2. Pour the vinegar and wine over the beef. Add the water, rosemary, tomato purée, salt, pepper, cinnamon stick, and allspice berries. Cover and cook for 1 hour or until the meat is tender.
3. Meanwhile, heat the vegetable oil in a large skillet and add the onions in one layer. Sauté them gently for about 15 minutes, shaking and turning them over until they’re lightly spotted with brown. Sprinkle the sugar over the onions, cover, and cook very gently for 30 minutes, until the onions are soft but not disintegrating. Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Do not stir once the onions have been added to the casserole. Cover and finish cooking the meat, if needed.
4. Sprinkle the casserole with chopped fresh parsley just before serving. Serves 4.