Beef and Onion Stew
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
YIELD: 6 servings.
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.
Ingredients
-
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
Directions
-
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.
Nutrition Facts
1 each: 270 calories, 16g fat (8g saturated fat), 91mg cholesterol, 1000mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 23g protein.
© 2024 RDA Enthusiast Brands, LLC