- 1 Tbsp. olive oil
- 1 lb/pearl onion, peeled but kept whole (see Above)
- 2 garlic clove, halved
- 2 lb/stewing beef, cubed
- 1/2 tsp.ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground cumin
- 2 Tbsp. tomato paste generous
- 3 cups full-bodied red wine grated rind and juice of 1 orange
- 1 bay leaf salt and pepper
- 1 Tbsp. chopped fresh flat-leaf parsley, to garnish boiled potatoes, to serve
- Preheat the oven to 300 degrees. Heat the oil in a large, flameproof casserole dish/pan and cook the whole onions and garlic, stirring frequently, for 5 minutes, or until softened and beginning to brown.
- Add the beef and cook over high heat, stirring frequently, for 5 minutes, or until browned on all sides and sealed.
- Stir the spices and tomato paste into the casserole dish and add salt and pepper to taste. Pour in the wine, scraping any sediment from the bottom of the casserole, then add the orange rind and juice and the bay leaf. Bring to a boil and cover.
- Cook in the preheated oven for about 1 1/4 hours. Remove the lid and cook the casserole for an additional hour, stirring once or twice, until the meat is tender.
- Remove from the oven and garnish with the parsley. Serve hot, accompanied by boiled potatoes.
**If you find it difficult to peel the pearl onions, bring a large pan of water to a boil, then remove from the heat and plunge the onions quickly into the hot water. Remove and plunge into cold water before peeling.