Beef and onion stew
Beef and onion stew

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, beef and onion stew. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Beef and Onion Stew Few things can soften winter's bite better than a hearty stew, and this one is guaranteed to tame even the coldest winter day! The recipe has its origins in Germany and is familiar throughout central Missouri - home to many German families. Easy steps for the best Hungarian beef stew.

Beef and onion stew is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Beef and onion stew is something which I have loved my entire life. They are nice and they look fantastic.

To begin 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 cook that.

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

Heat remaining oil in a separate pan over medium heat; add remaining onions and fry until golden and crispy. 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.

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.

Tomatoes and rich beef broth give this hearty beef stew a flavorful base. Toss in pearl onions, sweet potatoes, celery and carrots, and wait for the colors and aroma to fly. Like most slow cooker recipes, this one can be prepared in the morning, and ready when you arrive home. The ultimate in both comfort and convenience! Known across the United States as Goulash, Pörkölt is a Hungarian Beef and Onion Stew seasoned generously with paprika.

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