Beef and onion stew
Beef and onion stew

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, beef and onion stew. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! 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.

Beef and onion stew is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Beef and onion stew is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have 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
  2. Get 2 tbsp butter
  3. Get 4 large onions, sliced
  4. Prepare 3/4 cup brandy
  5. Get 2 cups beef stock
  6. Prepare 3 waxy white potatoes, cut into 1 in cubes
  7. Make ready 1/2 lb button mushrooms, sliced about 1/4 in thick
  8. Take 10 sprigs thyme, tied together with kitchen string
  9. Make ready 1 carrot, peeled and sliced about 1/4 in thick
  10. Make ready 1 tbsp cornstarch

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.

Instructions 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.

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. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes.

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