Beef and Onion Stew Recipe
Beef and Onion Stew Recipe photo by Taste of Home

Beef and Onion Stew Recipe

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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.
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES: 4-6 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 270 calories, 16 g fat (8 g saturated fat), 91 mg cholesterol, 1000 mg sodium, 8 g carbohydrate, 2 g fiber, 23 g protein.


  1. 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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Reviewed Mar. 3, 2014

"This was delicious! Although we didn't use that much salt...use your taste preferences. I don't use much salt & my family is used to it. We ate ours on egg noodles, it was really, really good! We did add fresh mushrooms in with the onions too :)"

Reviewed Apr. 9, 2013

"Yummy. I doubled the "sauce" ingredients and added a bunch of fresh green beans to the pot just before simmering. I didn't have lemon pepper, so I just left it out. Still delicious!"

Reviewed Jan. 19, 2011

"I followed this precisely by ingredients, but after browning the beef and onions, I threw it into a crockpot for 4 hours. Very good, but My husband and I both thought the thyme was a bit heavy. I'll be trying this again, but without- or with much less- thyme."

Reviewed Nov. 15, 2010

"I loved this flavorful recipe! I added a small package of frozen spinach during the cooking time and the end result tastes wonderful! Served over noodles with warm slices of french bread... this meal is simply fantastic."

Reviewed Mar. 1, 2010

"Turned out delicious. The meat was extremely tender but didn't fall apart. Zesty flavor that even my fussy kids loved. For pepper lovers, it would be excellent with green pepper."

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