Recipe courtesy of Rachael Ray
Print
Total:
3 hr 45 min
Active:
1 hr 15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 2 pounds cipollini onions (about 2 sacks) or 1 1/2 pounds red or yellow pearl onions
  • 3 pounds stew beef or beef chuck, cut into 2- to 2 1/2-inch pieces 
  • Freshly ground black pepper 
  • 2 to 3 tablespoons vegetable or olive oil 
  • 3 tablespoons butter 
  • 2 tablespoons chopped fresh thyme 
  • 1 teaspoon ground allspice 
  • Pinch ground cloves 
  • Freshly grated nutmeg 
  • 2 teaspoons honey 
  • 1/2 cup dry sherry 
  • 1 1/2 to 2 cups beef stock 
  • 4 large underripe brown-skin pears, peeled and cut into 4 to 6 wedges each 
  • 1 cup sour cream or creme fraiche 
  • 1/4 cup finely chopped chives
  • 1/4 cup heavy cream 
  • 3 tablespoons prepared horseradish, such as Gold's 

Directions

Preheat the oven to 325 degrees F.

Bring a medium pot of water to boil for the onions. Salt the water and boil the onions for 5 minutes. Then drain the onions and cool to handle. Peel the onions by squishing the root end out of the skins.

Bring the beef to room temperature and pat dry with paper towels. Sprinkle with salt and pepper. Heat the oil over medium-high heat in a large Dutch oven and add the beef in batches, browning until deeply caramelized all over. Repeat until all the beef has been browned, adding more oil when necessary. Remove the browned meat to a plate, covered with foil and reserve for later use.

Reduce the heat to medium-low and add the butter to the same pot used for browning the meat. When the butter foams, add the onions to the pot. Season with salt and pepper, and add in the thyme, allspice, cloves and some nutmeg. Cook until light caramel in color, 20 to 25 minutes, stirring occasionally. Drizzle in the honey. Then add the sherry to deglaze the pan. Next, add the stock and the browned beef. Cover and roast in the oven for 1 hour 15 minutes. Add the pears and stir to combine. Roast until the beef is tender, 45 minutes to 1 hour more. Cool and store in the refrigerator for a make-ahead meal.

When ready to serve, reheat the potted beef in a 325 degrees F oven or on the stove-top, covered over medium-low heat.

Stir up the sour cream with the chives, heavy cream and horseradish. Season with salt and pepper. Serve atop the beef and onions with pears.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Potted Beef and Mushrooms

Recipe courtesy of Rachael Ray

Potted Beef and Celery Root with Celery Gremolata

Recipe courtesy of Rachael Ray

Potted Chicken

Recipe courtesy of Michael Symon

Potted Shrimp Croutons with Tomato Mayonnaise

Recipe courtesy of Citizen Public House

Potted Chicken Breasts with Lemon and Rosemary

Recipe courtesy of Rachael Ray

Beef Bourguignon

Recipe courtesy of Laura Calder

Beef Tagine

Corned Beef

Recipe courtesy of Alton Brown

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c