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Beef and Onion Stew

 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.
4-6 ServingsPrep: 25 min. Cook: 1-1/2 hours

Ingredients

  • 1-1/2 pounds beef stew meat
  • King Arthur Unbleached 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 270 calories, 16 g fat (8 g saturated fat), 91 mg cholesterol, 1,000 mg sodium, 8 g carbohydrate, 2 g fiber, 23 g protein.

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Beef and Onion Stew (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.