A whole lotta onion beef stew from leftovers

I can't remember the last time I put beef stew on the dinner table yet was inspired to create this dish after reading Kat's post. There are 2 things I like about stew done this way: using up leftover boiled beef or braised brisket, and presenting something that's special enough to serve on Oscar night (I'm thinking a lamb-stuffed version flavored khoresh-style since I have the loomi/dried limes). Oh, and while I'm on the subject, the iranian drama A Separation should definitely win Best Foreign-Language Film. That movie was excellent!

The beef used here was an inexpensive cut that I had cooked earlier this week. Onions, red wine, a bay leaf, salt and black pepper were the flavoring ingredients, and after shredding the leftovers the following day, the caramelized bits were scraped from the bottom and water added for about 2½ cups of broth.

I used the largest round onions possible (12 ounces), cut off the top third and scooped out the interior, leaving a thickness of 3 layers. The cavity of the onion was seasoned with salt, pepper and a drizzle of olive oil before stuffing with shredded beef. To secure the tops, I used toothpicks. The onions, along with about a half inch of beef broth, were then oven-braised at 400°F in a covered pot until done; 60-70 minutes. In the meantime, carrots and potatoes simmered in the remaining broth until tender, then removed and set aside. The broth was then thickened with a flour slurry and adjusted for seasonings. Just before serving, the vegetables went back into the sauce to reheat, then plated along with a whole onion and a sprig of rosemary. Accompanied by lots of bread to soak up the sauce!