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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, beef and onion stew. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. Beef and Onion Stew Few things can soften winter's bite better than a hearty stew, and this one is guaranteed to tame even the coldest winter day! The recipe has its origins in Germany and is familiar throughout central Missouri - home to many German families. It's great for what I call a "one-pot" meal.
Beef and onion stew is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Beef and onion stew is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook beef and onion stew using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Beef and onion stew:
- Take 750 g chuck blade, trimmed and cut into 2 in cubes
- Make ready 2 tbsp butter
- Prepare 4 large onions, sliced
- Make ready 3/4 cup brandy
- Get 2 cups beef stock
- Make ready 3 waxy white potatoes, cut into 1 in cubes
- Prepare 1/2 lb button mushrooms, sliced about 1/4 in thick
- Make ready 10 sprigs thyme, tied together with kitchen string
- Make ready 1 carrot, peeled and sliced about 1/4 in thick
- Prepare 1 tbsp cornstarch
Toss in pearl onions, sweet potatoes, celery and carrots, and wait for the colors and aroma to fly. Like most slow cooker recipes, this one can be prepared in the morning, and ready when you arrive home. Stifadho - Meat and Onion Stew Stifadho (pronounced stee-fá-though), a meat-and-onion stew, is one of the more typical and certainly one of the most delicious Greek meat dishes. Not long ago, it was common in tavernas and home kitchens all over Greece, but it has recently become harder to find.
Instructions to make Beef and onion stew:
- Add a splash of veg oil to a large pot on high heat. Season the meat with salt and pepper and add it to the pot. Fry the beef until it's evenly browned.
- Add enough cold water to the pot to cover the meat. Put on the lid and reduce the heat to medium-low. Let simmer for 2 hours until the beef is tender. Add additional water as needed during cooking to keep the beef submerged.
- Carefully transfer the meat and cooking liquid into a large bowl. Add the butter to the pot and put it back on the stove on high heat. Add the onions and fry them until they're a deep, dark brown. Watch that they don't burn and scorch the bottom of the pot. Add the brandy to the pot and deglaze 2 minutes or so until most of the brandy has cooked off.
- Skim the oil from the top of the beef cooking liquid, then pour the liquid into the pot of caramelized onions. Add the stock, potatoes, mushrooms and thyme. Cover and turn the heat down to medium. Simmer 15 minutes or until the potatoes are about halfway cooked. Add the carrots. Simmer another 15 minutes until the potatoes are cooked and the carrots are tender but not mushy.
- Fish the thyme from the pot. Make a slurry with the cornstarch and 1/4 cup water. Whisk it into the stew. Let simmer 5 minutes uncovered then serve with a big loaf of bread.
Stifadho - Meat and Onion Stew Stifadho (pronounced stee-fá-though), a meat-and-onion stew, is one of the more typical and certainly one of the most delicious Greek meat dishes. Not long ago, it was common in tavernas and home kitchens all over Greece, but it has recently become harder to find. Hachee uses equal parts of beef and onion and the onions are caramelized. The featured flavors in this stew are cloves, juniper berries, black peppercorns, bay leaves and vinegar - all of which come together to provide a wonderful depth of flavor that is both rich and comforting. Known across the United States as Goulash, Pörkölt is a Hungarian Beef and Onion Stew seasoned generously with paprika.
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