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
- 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
- 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.