Beef and onion stew
Beef and onion stew

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, beef and onion stew. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Beef and onion stew is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Beef and onion stew is something that I’ve loved my entire life. They are fine and they look wonderful.

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.

To get started with this recipe, we have to 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. Make ready 2 tbsp butter
  3. Prepare 4 large onions, sliced
  4. Take 3/4 cup brandy
  5. Make ready 2 cups beef stock
  6. Make ready 3 waxy white potatoes, cut into 1 in cubes
  7. Make ready 1/2 lb button mushrooms, sliced about 1/4 in thick
  8. Get 10 sprigs thyme, tied together with kitchen string
  9. Get 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. Melt cooking fat in a skillet over high heat. Add the remaining ingredients in a slow cooker, top with the browned beef, season and cover.

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.

Melt cooking fat in a skillet over high heat. Add the remaining ingredients in a slow cooker, top with the browned beef, season and cover. 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.

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