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Mediterranean Beef with Baby Onions and Mushrooms

Demonstrated by: Chef Magdy Elzoheiry from Kapiolani Community College’s Culinary Arts Program.
Featured in December 2011 Consumer Lines.



Mediterranean Beef with Baby Onions and Mushrooms

  • 5 tablespoons olive oil
  • 2 pounds lean stewing beef, cut into large cubes (may substitute lamb, shoulder cut)
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 cinnamon stick
  • 1 cup unsweetened grape juice
  • 1 tablespoon rice vinegar
  • 1 small sprig fresh rosemary
  • 2 bay leaves
  • 1 1/2 teaspoons tomato paste, diluted in 4 cups of hot water
  • 1 pound small pearl onions, peeled and left whole
  • 1/2 pound small button mushrooms, washed and trimmed
  • 1 teaspoon sugar
  • Salt and pepper to taste


Heat the olive oil in a large heavy pan, brown the meat on all sides using medium-high heat. Stir in the garlic and cumin. Add the cinnamon stick and cook for 1 minute; pour grape juice and vinegar over the mixture. Stir and simmer for 3-4 minutes. Add rosemary sprig, bay leaves, and diluted tomato paste; stir well. Season with salt and pepper; cover and simmer for about an hour or until meat is tender and liquid is reduced by half. Put the mushrooms and onions over the meat mixture; sprinkle with sugar and cover. Simmer for 30 minutes until the onions are soft; add a little water if necessary. Coat mushrooms and onions with sauce; remove cinnamon stick and rosemary. Serve with rice, couscous, or bread. Makes 4 servings.


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