Beef and onion stew. 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 an incredible Hungarian stew made with tons of onions, small cubed beef, and the best Hungarian paprika. In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. Slow Cooker Beef And Onion Stew Tomatoes and rich beef broth give this hearty beef stew a flavorful base. You can have Beef and onion stew using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Beef and onion stew
- You need 750 g of chuck blade, trimmed and cut into 2 in cubes.
- Prepare 2 tbsp of butter.
- It’s 4 of large onions, sliced.
- You need 3/4 cup of brandy.
- It’s 2 cups of beef stock.
- Prepare 3 of waxy white potatoes, cut into 1 in cubes.
- You need 1/2 lb of button mushrooms, sliced about 1/4 in thick.
- Prepare 10 sprigs of thyme, tied together with kitchen string.
- You need 1 of carrot, peeled and sliced about 1/4 in thick.
- Prepare 1 tbsp of 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.
Beef and onion stew step by step
- 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..
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. Tender beef that melts in your mouth in a deep and rich sauce, this is the perfect project for a chilly weekend! Marhapörkölt, Hungarian for "beef stew", is a prime example of how just a few simple ingredients can render the most delicious flavor.
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