Recipe: Beef Braised with Onions, Honey, and Bay Leaf (Greek)

BEEF BRAISED WITH ONIONS, HONEY, AND BAY LEAF

2 to 3 tablespoons unsalted butter as needed
2 large onions, finely chopped
3 to 4 tablespoons extra virgin olive oil to taste
2 pounds stewing beef, cut into 3-inch squares
Salt
1/2 teaspoon black peppercorns
2 cups dry white wine
1 bay leaf
3 tablespoons honey, preferably Greek thyme honey

Rinse and pat dry the meat. Set aside.

Heat butter in a large, wide pot over low heat and cook onions until wilted, 12-15 minutes. Remove with a slotted spoon; set aside.

Add oil to pot, increase heat to high, and brown meat, turning so as to color on all sides.

Return onions to pot, season with salt and stir to combine. Add peppercorns, wine and bay leaf. Cover. Bring to a boil. Reduce heat to very low. Simmer slowly for about 2 1/2 hours. Add water during cooking as needed to keep contents of pot moist.

One hour before removing from heat, add honey and stir to combine. By end of cooking, meat and sauce will have turned a deep brown and pan juices will thicken considerably.

Servings: 6 to 8
Source: Meze: Small Plates to Savor and Share From The Mediterranean Table by Diane Kochilas