Savory Beef And Onion Stew Hache Recipes

Steps:

• Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
• Cover; bake 2 hours, stirring once.
• Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.

Steps:

• Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
• Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
• Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

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.

Steps:

• Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

Steps:

• Brown the onions and the flour in the butter in a saucepan.
• Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the lid on the pan.
• Add the vinegar and the diced meat.
• Simmer for another hour.
• Mix the cornflour with a little water. Add this to the stew to thicken the sauce. Simmer for five minutes, stirring continuously.
• Make it to taste with a little pepper and Worcestershire sauce.
• Serve with mashed or boiled potatoes and red cabbage with this dish.

Steps:

• Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, over, and simmer over low heat for 45 minutes.
• Heat 1 tablespoon oil in a skillet and cook onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat and simmer for 45 more minutes. Season with beef bouillon.
• When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

Steps:

• In a large soup kettle, saute onions in the butter for five minutes or until transparent.
• Remove kettle from the burner.
• Sprinkle flour over the onions and stir in with a wire whisk.
• Slowly add water stirring with the whisk continuously to avoid lumps.
• Return to burner and simmer on medium low for about 30 minutes, stirring frequently.
• Blend small quantities at a time in a food processor or blender and return to soup kettle.
• Slowly add milk, stirring with the whisk.
• Beat the egg yolk briefly with the whisk.
• Slowly add about 1/2 cup of the soup to the egg and blend well.
• Add to soup kettle and heat through.
• Avoid boiling.
• Add salt and cayenne pepper to taste.
• Grate Edam cheese over soup and serve.

Steps:

• Place oil, beef and onion into a large stockpot. Cook over medium heat until meat is browned and onions are translucent.
• Add next 4 ingredients and bring to a boil. Reduce and simmer until meat is tender, 60-90 minutes.
• Add vegetables and mushrooms to pot. Simmer covered until tender, about 30 minutes.
• In a medium bowl whisk together remaining ingredients. Pour into stew. Cook another 5-10 minutes until thickened, stirring constantly.
• Remove bay leaf before serving.

Steps:

• Preheat oven to 350 degrees.
• In a dutch oven over medium heat, melt margarine.
• Cook beef in two batches until browned, stirring often.
• Remove beef from dutch oven and set aside.
• Stir in flour.
• Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper.
• Heat to boil.
• Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat.
• Cover and bake at 350 degrees for 1 1/2 hours or until done.

Steps:

• In a plastic bag, combine flour, salt and pepper.
• Add beef cubes and toss until coated with the flour mixture.
• In a large stew pot, combine beef cubes,half the onions, beer, beef broth and water.
• Bring to a boil; skim off any foam.
• Add vinegar, brown sugar, oregano, bay leaves, and garlic.
• Bring to a boil again and simmer, covered, for 1-1/2 hour.
• Add the rest of the pearl onions and simmer uncovered for another 45 minutes or until beef is extremely tender and stew has thickened.
• This is best served the next day, after overnight refrigeration so the fat can be removed from the surface.
• To serve, remove bay leaves and serve with white rice or buttered egg noodles.

Steps:

• Dissolve beef bouillon cube in boiling water in a large bowl. Stir soy sauce, cornstarch, teriyaki sauce, and sugar into the water. Lay beef strips into the soy sauce mixture; stir to coat beef entirely.
• Heat oil in a large skillet over medium-high heat. Cook and stir vegetables in hot oil briefly, about 1 minute. Stir water chestnuts into the vegetable mixture, place a cover over the skillet, and cook at a simmer until the vegetables are hot, about 5 minutes. Remove vegetable mixture with a slotted spoon to a large bowl, reserving juices in the skillet.
• Pour beef with soy sauce marinade into the hot skillet; cook and stir until browned completely, about 5 minutes. Return vegetable mixture to the skillet; bring to a simmer. Cook and stir until completely hot, about 2 minutes.

Steps:

• In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
• Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

Steps:

• Season the beef all over with salt and pepper. Set aside while you prepare the onions.
• Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
• Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it's good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
• Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
• Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
• Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
• If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.