Recipe: Delicious Beef and onion stew

Beef and onion stew. 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.) Contributed by Catsrecipes Y-Group. Hachee is a traditional beef and onion stew found in virtually every Dutch home. It's a delicious comfort dish to enjoy during the cold winter months.

This is a tender beef and onion stew that's seasoned lightly with curry powder. Serve with mounds of mashed potato and red cabbage on the side. Tomatoes and rich beef broth give this hearty beef stew a flavorful base. To make Beef and onion stew you need 10 ingredients and just 5 steps. Here is how you cook that.

Ingredients

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

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-Ale Stew and Green Onion-Buttermilk Dumplings. Rich with ale and caramelized onions, this stew provides a thick, hearty base for the fluffy white dumplings that are dropped in at the end of cooking. Be the first to rate & review!

Beef and onion stew method

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..

Before spring makes its warm debut, this comforting Beef, Onion, and Kale Stew is perfect for those last few chilly nights! I heard a rumor going around that the first day of spring has come and gone, but it sure still seems like winter outside to me! While I anxiously await the arrival of warmer weather. If you like beef stew and French onion soup, then you're gonna LOVE this french onion beef stew! It's a match made in culinary heaven.