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.
- 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
- 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. Yield: 4-6 servings.
Originally published as Beef and Onion Stew in Country Extra January 1994, p47
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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