date: 2020-08-29T19:59:43.712Z
image: https://img-global.cpcdn.com/recipes/96a44f8aa10b5727/751x532cq70/beef-and-onion-stew-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/96a44f8aa10b5727/751x532cq70/beef-and-onion-stew-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/96a44f8aa10b5727/751x532cq70/beef-and-onion-stew-recipe-main-photo.jpg
author: Benjamin Paul
ratingvalue: 4.3
reviewcount: 16388
recipeingredient:
– “750 g chuck blade trimmed and cut into 2 in cubes” – “2 tbsp butter” – “4 large onions sliced” – “3/4 cup brandy” – “2 cups beef stock” – “3 waxy white potatoes cut into 1 in cubes” – “1/2 lb button mushrooms sliced about 14 in thick” – “10 sprigs thyme tied together with kitchen string” – “1 carrot peeled and sliced about 14 in thick” – “1 tbsp cornstarch”
recipeinstructions:
– “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.”
categories:
– Recipe
tags:
– beef – and – onion
katakunci: beef and onion
nutrition: 187 calories
recipecuisine: American
preptime: “PT19M”
cooktime: “PT60M”
recipeyield: “3”
recipecategory: Dinner

![Beef and onion stew](https://img-global.cpcdn.com/recipes/96a44f8aa10b5727/751x532cq70/beef-and-onion-stew-recipe-main-photo.jpg)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, beef and onion stew. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

The key to this recipe is the long cooking time, which brings together the tastes of the beef, onions, garlic, bay leaf, and rosemary. (I'm told that by adjusting the amount of water, this works well in a slow cooker or crock pot – see note below the recipe.) beef stew, sliced mushrooms, chopped onion, beef stew, dry red wine. Beef StewAlaska From Scratch. beef stew, beef, onion, rosemary, red potatoes. Easy recipe for delicious Beef And Onion Stir Fry. With oyster sauce for added flavour.

Beef and onion stew is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Beef and onion stew is something that I’ve loved my entire life.

To begin with this recipe, we have to first 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:

1. Take 750 g chuck blade, trimmed and cut into 2 in cubes 1. Make ready 2 tbsp butter 1. Make ready 4 large onions, sliced 1. Prepare 3/4 cup brandy 1. Make ready 2 cups beef stock 1. Make ready 3 waxy white potatoes, cut into 1 in cubes 1. Take 1/2 lb button mushrooms, sliced about 1/4 in thick 1. Make ready 10 sprigs thyme, tied together with kitchen string 1. Take 1 carrot, peeled and sliced about 1/4 in thick 1. Make ready 1 tbsp cornstarch

Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the This makes a lot of tasty gravy that I served over mashed potatoes. When it comes to stews there are those who like them full of many ingredients, and those who do not. And to me, when it's cold outside and the weather is calling for comfort food like a good beef stew, the simpler the better.

##### Steps to make Beef and onion stew:

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. 1. 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. 1. 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. 1. 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. 1. 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.

When it comes to stews there are those who like them full of many ingredients, and those who do not. And to me, when it's cold outside and the weather is calling for comfort food like a good beef stew, the simpler the better. Now that doesn't mean this stew is dull; to me, picking out just the right porter to. Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef can work as well. It will just need more baking time.

So that is going to wrap this up with this exceptional food beef and onion stew recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!