Recipe by Dan Clapson
1 Tbs canola oil
2 yellow onions, thinly sliced
1 red onion, thinly sliced
1 Tbs unsalted butter
450 g stewing beef, cubed
1 cup (240 mL) red wine
2 cups (480 mL) water
5 cups (1.25 L) beef stock
2 tsp dried rosemary
1 tsp dried oregano
1 preserved lemon, halved, thinly sliced
1 Tbs balsamic vinegar
To taste salt and pepper
- Heat the canola oil in a large pot on medium-high heat. Add the sliced onions to the pot and cook until they are softened and are starting to turn golden, approximately 10 minutes, stirring intermittently.
- Next, add butter to the pot, stirring to incorporate, reduce to medium heat and let cook for another 10 minutes, stirring occasionally.
- Now, add water, cubed beef and red wine and let mixture simmer until liquid has reduced by half, about 10 minutes.
- Add stock and dried herbs to the pot. Once the soup comes to a boil, reduce to low heat, cover and let simmer for 2 hours, skimming the top of the soup occasionally and discarding any excess grease.
- After 2 hours, check and see if the beef is tender, the meat should pull apart easily when pressed with a fork.
- Before serving, stir in thinly sliced preserved lemon and balsamic vinegar. Season to taste with salt and pepper and serve. Tastes even better when reheated the next day!
Find preserved lemons at a Mediterranean market like Kalamata Grocery on 15th Ave and 11th St SW. Their bright, briney presence makes all the difference.