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20ouncesskinned pearl onionsuse frozen if you are crunched for time
3stalks celerychopped in slices
4Tbspunsalted butter
2Tbspolive oil
1cancan of diced fire-roasted tomatoes14 ½ ounces
1 1/2Tbsptomato paste
Instructions
Marinade
Place all ingredients up to pearl onions in a large bowl. Cover and refrigerate over night.
Stew
Drain the beef, but reserve the marinade.
Melt butter and 1 tablespoon oil in a dutch oven.
Sauté onions and celery on medium heat for about 5 minutes and place in a bowl using a slotted spoon.
Add the remaining 1 tablespoon of olive oil to the pan.
Sear beef, stirring occasionally for about 10 minutes.
Add marinade, onion, celery, tomatoes, tomato paste and enough water to cover the beef.
Bring to boil and simmer for about 1 1/2 hours, or until meat is fork tender.
Notes
Serve over egg noodles, or herbed noodles, such as the basil noodles, pictured above.This stew can be made several days in advance. Freeze any leftovers.