Recipe: Appetizing Beef and onion stew

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.

A packet of beefy onion soup mix flavors the stew, along with garlic, tomatoes, and vegetables. This easy beef stew gets fabulous flavor from the beefy onion soup mix and tomatoes. The stew has very little water in it, but as it cooks, the condensation. You can have Beef and onion stew using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Beef and onion stew

1. Prepare 750 g of chuck blade, trimmed and cut into 2 in cubes.
2. Prepare 2 tbsp of butter.
3. You need 4 of large onions, sliced.
4. It's 3/4 cup of brandy.
5. You need 2 cups of beef stock.
6. You need 3 of waxy white potatoes, cut into 1 in cubes.
7. You need 1/2 lb of button mushrooms, sliced about 1/4 in thick.
8. You need 10 sprigs of thyme, tied together with kitchen string.
9. It's 1 of carrot, peeled and sliced about 1/4 in thick.
10. You need 1 tbsp of cornstarch.

Hope you and your family will enjoy this fast and easy recipe with only a few ingredients. All you need is beef tri-tip, onions, garlic, black pepper. Tomatoes and rich beef broth give this hearty beef stew a flavorful base. Toss in pearl onions, sweet potatoes, celery and carrots, and wait for the colors and aroma Also, buying stew meat in bulk can be inexpensive and is great to have on hand, so you can quickly prepare a stew.

Beef and onion stew instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..

This recipe is an excellent use for leftover beef. Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the Preferably, the leftover beef will be from a pot-au-few which has been tenderized by long poaching, but roast beef can work as well. Crock Pot Beef Stew Lipton Onion Soup Mix Recipes. New Potatoes with Beef StewL'Antro dell'Alchimista. Cook sweet onions to caramelized perfection, then slow cook with beef and vegetables for a satisfying stew.