This post was inspired by the leftover wine I had sitting around from Christmas.
No such thing.
But if there is such a thing in your home, this recipe will make excellent use of it.
It’s also an adaptation from my blog hero Deb Perlman via Smitten Kitchen. I’ve been making and swooning over it for years, but haven’t shared it before because, well, it’s a lot of work.
I’ve adapted the method and have done my best to streamline this crazy delicious meal for you without sacrificing on flava flave. Start to finish you’re looking at about 45 minutes. Perhaps not a quickie weeknighter, but definitely do-able if you have a little extra time to spend.
Those up there are pearl onions and they are flippin delish. Though I’ve seen food TV chefs cook with pre-peeled frozen packages of them, I have never found them frozen myself, so I take the extra step to peel them, which I admit is a pain in the A.
You can absolutely leave them out if need be though. I have in the past and it really is still excellent.
I’ve also adapted this dish to make it truly vegetarian (vegan, actually). Use a good quality vegetable broth instead of beef and use a little cornstarch and water for thickening rather than the butter and flour.
It’s a really great and satisfying vegetarian main. Perfect for a dinner party and dynamite served over my creamy baked polenta. I promise, it tastes as luxurious as it looks.
Freeze whatever you don’t eat, too.
Imagine coming home on a blistery winter’s night after a long day of work and having to simply pop a bowl of this in the microwave for dinner?
Heaven I tells you.