Beef and onion stew
Beef and onion stew

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beef and onion stew. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Beef and onion stew is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Beef and onion stew is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook beef and onion stew using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Beef and onion stew:
  1. Prepare 750 g chuck blade, trimmed and cut into 2 in cubes
  2. Get 2 tbsp butter
  3. Prepare 4 large onions, sliced
  4. Take 3/4 cup brandy
  5. Prepare 2 cups beef stock
  6. Take 3 waxy white potatoes, cut into 1 in cubes
  7. Prepare 1/2 lb button mushrooms, sliced about 1/4 in thick
  8. Make ready 10 sprigs thyme, tied together with kitchen string
  9. Take 1 carrot, peeled and sliced about 1/4 in thick
  10. Make ready 1 tbsp cornstarch

Traditionally they would be sautéed in lard (which is a pork fat), however, lard's not easy to come by in the US. In a stew pot, lightly brown the meat in olive oil. Stir to mix with a wooden spoon. Bring to a rolling boil and immediately reduce heat to low.

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.
  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.

Stir to mix with a wooden spoon. Bring to a rolling boil and immediately reduce heat to low. 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. This is due to the fact that it belongs to the group of dishes called mayireftá ("cooked ones"), which designates food cooked.

So that’s going to wrap it up with this exceptional food beef and onion stew recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!