Home Style Beef And Onions Recipes

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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. It's great for what I call a "one-pot" meal.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 13



Beef and Onion Stew image

Steps:

  • Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.

Nutrition Facts : Calories 270 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1000mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.

1-1/2 pounds beef stew meat
All-purpose flour
1/4 cup butter, cubed
3 cups diced onion
1 garlic clove, minced
1-1/2 cups beef broth
2 tablespoons cider vinegar
1 tablespoon tomato paste
1 bay leaf
1-1/2 teaspoons salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried thyme
Cooked rice or noodles

BEER-BRAISED BEEF AND ONIONS

This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 18



Beer-Braised Beef and Onions image

Steps:

  • In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
  • Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
  • When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
  • Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
  • Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
  • Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
  • If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram

1 tablespoon kosher salt, more as needed
1 teaspoon black pepper, more for garnish
6 bay leaves
2 teaspoons sweet paprika, more for garnish
4 pounds boneless beef stew meat, cut into 1 1/2-inch chunks
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
4 Spanish or very large yellow onions, thinly sliced
6 sprigs fresh thyme
4 sprigs fresh parsley, plus chopped parsley, for garnish
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 cups beef or chicken stock, preferably homemade
1 cup beer, preferably Belgian-style or brown ale
Flaky sea salt, for garnish
Dijon-style mustard, preferably extra-hot, for serving

BEEF IN ONION GRAVY

I double this super recipe to feed our family of four so I'm sure to have leftovers to send with my husband to work for lunch. His co-workers tell him he's lucky to have someone who fixes him such special meals. It's our secret that it's an easy slow cooker dinner! -Denise Albers, Freeburg, Illinois

Provided by Taste of Home

Categories     Dinner

Time 6h5m

Yield 3 servings.

Number Of Ingredients 6



Beef in Onion Gravy image

Steps:

  • In a 1-1/2-qt. slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes.

Nutrition Facts : Calories 326 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1220mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 tablespoons onion soup mix
2 tablespoons beef broth
1 tablespoon quick-cooking tapioca
1 pound beef stew meat, cut into 1-inch cubes
Hot cooked noodles or mashed potatoes

MONGOLIAN BEEF AND SPRING ONIONS

A soy-based Chinese-style beef dish. Best served over soft rice noodles or rice.

Provided by vkarlson

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10



Mongolian Beef and Spring Onions image

Steps:

  • Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.
  • Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.
  • Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).
  • Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
  • Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 54.7 g, Cholesterol 27.2 mg, Fat 12.1 g, Fiber 3.3 g, Protein 18 g, SaturatedFat 2.8 g, Sodium 1861.8 mg, Sugar 38.8 g

2 teaspoons vegetable oil
1 tablespoon finely chopped garlic
½ teaspoon grated fresh ginger root
½ cup soy sauce
½ cup water
⅔ cup dark brown sugar
1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
¼ cup cornstarch
1 cup vegetable oil for frying
2 bunches green onions, cut in 2-inch lengths

RICH BRAISED BEEF WITH MELTING ONIONS

Spoil your family with meltingly tender braised beef, that won't break the bank

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 10



Rich braised beef with melting onions image

Steps:

  • Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
  • Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium

4 thick generous slices beef shin, about 700g/1lb 9oz
plain flour, for dusting
2 tbsp sunflower oil
3 medium onions, halved and thinly sliced
2 tsp caster sugar
6 garlic cloves, sliced
700ml beef stock (made with 2 cubes)
3 tbsp Worcestershire sauce
4 large flat mushrooms, thickly sliced
chopped parsley, to serve

BEEF TIPS & CARAMELIZED ONION CASSEROLE

The inviting flavor of beef sweetened with rich caramelized onions makes this a recipe you'll want to repeat. Mashed potatoes make the perfect partner. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 15



Beef Tips & Caramelized Onion Casserole image

Steps:

  • Sprinkle beef with salt and pepper. In a large skillet, brown meat in oil in batches; drain. Transfer to a greased 13x9-in. baking dish., In the same skillet, cook onions in butter over medium-low heat for 25-30 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer., Preheat oven to 325°. Stir flour into onion mixture until blended; gradually add consomme and broth. Stir in Worcestershire sauce and bay leaves. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over beef., Cover and bake 1 hour. Carefully stir in cream; discard bay leaves. Bake, uncovered, 25-35 minutes or until meat is tender. Place toast over beef mixture; sprinkle with cheese. Bake 5 minutes or until cheese is melted.

Nutrition Facts : Calories 585 calories, Fat 26g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 1039mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 56g protein.

4 pounds beef sirloin tip roast, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
4 large sweet onions, halved and thinly sliced
3 tablespoons butter
4 garlic cloves, minced
2/3 cup all-purpose flour
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
1/2 cup heavy whipping cream
8 slices French bread (1/2 inch thick), toasted
1 cup shredded part-skim mozzarella cheese

HEARTY SKILLET SUPPER

When the weather starts turning cooler, I start to hear requests for this dish. The light soy, onion and garlic flavors blend nicely with fresh carrots and potatoes in this budget-minded recipe. -Pat Jensen, Cottonwood, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10



Hearty Skillet Supper image

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the carrots, potatoes, water and rice. , Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper.

Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1140mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 cup chopped carrots
1 cup cubed peeled potatoes
1 cup water
1/2 cup uncooked long grain rice
2 tablespoons soy sauce
1 teaspoon salt
1/8 teaspoon pepper

HOME-STYLE BEEF-N-NOODLES W/MUSHROOMS & ONIONS

Wish you could smell my kitchen right now, I'm dyin'! Made a huge pot of this for catering tomorrow. It's taking everything I've got not to just dive into the pot! This serves at least 10-12, but you can easily cut it in half, or freeze the leftovers for a rainy (or snowy!) day! I'm serving them this with my green beans w/bacon, onions and balsamic vinegar, homemade bread knots, and cherry pie a la mode! (I'll post my green bean recipe for you, too).

Provided by Wildflour

Categories     One Dish Meal

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 14



Home-Style Beef-N-Noodles W/Mushrooms & Onions image

Steps:

  • Try to find two 4 lb. chuck roasts, and cut the excess slab of fat off the top. Cut into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks! :).
  • In large metal roaster that you can use on the stove, lightly brown meat on all sides over medium-high heat in a little oil. You may have to do this in frying pan(s).
  • *Pepper beef lightly to liberally with coarse ground pepper as you add it to the roaster or frying pan. (Should take about 10 minutes.).
  • When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, butter and a nice amount of salt. Add salt a 1/2 teaspoons at a time so you don't over do it.
  • Bring to a boil, cover with lid, turn down heat and simmer for 1 1/2 hours.
  • Stir occasionally.
  • Add mushrooms, recover, and simmer 15-20 minutes longer.
  • Remove lid.
  • Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for another 5 minutes til thickened a bit.
  • Fold in cooked, drained noodles.
  • Serve with warm crusty bread and butter, and a side vegetable such as green beans, or salad.
  • *You can add another 1/2 to 1 bag more cooked noodles if you want to stretch this out. I make it hearty, full of lots of meat, though; when it's being considered as a "main dish".
  • If you stretch it out though, you may need to add a cup or so of beef bouillon. Just see what you end up with, add as needed.
  • ***! This last time I made this, I added 1 tbsp horseradish and 1 tbsp spicy brown mustard to the pot while the beef was simmering. It was EVEN BETTER! *Don't worry, it doesn't taste like you added it, it just added more flavor and totally mellowed out especially after the noodles were added and sat on LOW HEAT for about another hour or so.I took this to my sister's Christmas party and everyone loved it! People even asked for the recipe. :) (I should have thought of it before, because that's how I make my pot roast anyways! :) And NO ONE knows it's in there!) *I used (about)6 1/2 lbs. beef, 2 1/2 bags noodles and added an extra 3 tbsp butter because I thought I had added a bit too much salt. It was really good! Hope ya try it! :).

Nutrition Facts : Calories 911.3, Fat 29.7, SaturatedFat 13.4, Cholesterol 313.4, Sodium 903.9, Carbohydrate 74, Fiber 4, Sugar 3.4, Protein 87.7

7 1/2-8 lbs boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
fresh coarse ground black pepper
oil
1 (32 ounce) box beef broth
1 large onion, cut into 1/2-inch sections and separated
1 (1 ounce) envelope French onion soup mix
1/4 cup A.1. Original Sauce
1 tablespoon minced garlic
4 tablespoons butter
salt, don't be shy with it
2 (8 ounce) containers fresh sliced mushrooms
4 tablespoons cornstarch
4 tablespoons cold water
2 (16 ounce) bags reames home-style frozen egg noodles, cooked and drained

BEEF AND PEPPERS

Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Beef and Peppers image

Steps:

  • Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.

Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

2 tablespoons vegetable oil
1-1/4 pounds beef top round steak or top sirloin steak, cut into 1-inch cubes
1 garlic clove, minced
1 medium onion, cut into wedges
1 medium red bell pepper, seeded and cut into strips
1 medium green bell pepper, seeded and cut into strips
1 can (10-1/2 ounces) beef broth
1/4 cup water
3 tablespoons cornstarch
Salt and pepper to taste
Hot cooked rice

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