2 Tablespoons olive oil 1 lb. pearl onions, peeled 2 garlic cloves, halved 2 lbs. stew meat, cut into 1" cubes 1/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground cumin 2 Tablespoons tomato paste Salt and pepper to taste 1 bottle dry red wine Grated rind and juice from 1 orange 1 bay leaf Chopped parsley for garnish
Heat oven to 300 degrees F. Heat the oil in a Dutch oven over medium-high heat. Add the onions and garlic and saute for 5 minutes or until the onions are soft. Add the beef to the pot and brown on all sides. Stir in the cinnamon, cloves, cumin, tomato paste, salt and pepper. Pour in the wine and stir up any browned bits in the pan. Add orange rind, juice and bay leaf and bring to a boil. Cover pot and transfer to the oven and bake for 1-1/4 hours. Remove the lid and cook for another hour. Serve with parsley for garnish.