Hi, I am Jane. Today, we’re going to prepare beef and onion stew recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Beef and onion stew Recipe
Beef and onion stew is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Beef and onion stew is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook beef and onion stew using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Beef and onion stew:
- Get 750 g chuck blade, trimmed and cut into 2 in cubes
- Prepare 2 tbsp butter
- Prepare 4 large onions, sliced
- Make ready 3/4 cup
- Prepare 2 cups beef stock
- Prepare 3 waxy white potatoes, cut into 1 in cubes
- Prepare 1/2 lb button mushrooms, sliced about 1/4 in thick
- Take 10 sprigs thyme, tied together with kitchen string
- Make ready 1 carrot, peeled and sliced about 1/4 in thick
- Prepare 1 tbsp cornstarch
Instructions to make Beef and onion stew:
- 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 to the pot and deglaze 2 minutes or so until most of the 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.
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