Braised Beef and Onions

Yield: 6 servings

Ingredients

10 to 12 ounces pearl onions

2 Tablespoons butter

2 pounds boneless chuck roast, cut into 1- inch pieces

3/4 cup beef broth

2 Tablespoons flour

1 can (8 ounce) Italian style tomato sauce

1 1/2 cups baby carrots

Hot cooked noodles

Add To

Directions:

Preheat oven to 325 degrees F

Blanch the pearl onions by placing them into a large pot of boiling water. Cook for 1 minute. Remove the onions with a strainer and plunge into an ice bath to stop the cooking process. Drain, cool and remove the skins.

Melt butter in 6 quart Dutch oven; add beef. Cook over medium high heat, stirring occasionally, until browned.

Add peeled onions and beef broth. Cover.

Bake for 45 minutes.

In a small bowl, whisk flour into tomato sauce until smooth. Add carrots and tomato sauce mixture to beef mixture. Continue baking, covered, for 45 minutes or until meat and vegetables are tender.

Serve over hot cooked noodles.

Please note that some ingredients and brands may not be available in every store.

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