Hi Pattie! Do you like those frozen pearl onions? I feel like they have a funky taste. I bought them once and didn’t like them. But if you like the way they taste, go ahead and use them.
But, if you use them, you’re still going to do the browning step and cook them in the beef broth, right? I can’t tell if you’re asking if you can skip that step all together and just dump in a bag of frozen pearl onions. Sauteeing everything in the rich beef stock and reducing it is the key to the flavor of this dish. I’m all for shortcuts, though, so if you try it and it works, let me know :)
source https://www.dessertfortwo.com/beef-bourguignon-for-two/#comment-27174434192412753
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