BEEF STEW WITH CARAMELIZED ONIONS AND RED WINE
Make and share this Beef Stew With Caramelized Onions and Red Wine recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the meat into 2-inch pieces, rinse, and pat dry with paper towels.
- Sprinkle with salt and pepper.
- Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
- When oil shimmers, add enough meat to cover bottom in 1 layer.
- Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
- Turn and brown on the other side, about 5 minutes more.
- Transfer meat to a plate and continue with remaining meat, adding more oil to pot on between batches as needed.
- When last batch of meat has been removed, add the butter to the pot, then the onions and a good pinch of salt, and cook, stirring often, until onions are softened, about 3 minutes.
- Decrease heat to low and sprinkle the sugar over the onions.
- Cook, stirring occasionally, until onions are limp and golden, about 15 minutes.
- Stir in the flour and thyme and increase heat to high.
- Stir 1 minute, then pour in the wine and broth and let liquid come to a boil.
- Stir in the tomato paste.
- Return meat and any accumulate juices to pot, let liquid come to a boil, then decrease heat, cover, and simmer until meat is tender when pierced and sauce is thickened, 1 1/2 to 2 hours.
- Remove from heat and let stand 5-10 minutes before serving to settle flavors.
BEEF STEW WITH ALE
A delicious stew with a good brown lager flavor.
Provided by Deron
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h30m
Yield 12
Number Of Ingredients 16
Steps:
- Place the brisket cubes into a mixing bowl, and season with salt and pepper. Sprinkle with flour, and toss until evenly coated. Heat the canola oil in a Dutch oven or large pot over high heat. Cook the meat in small batches until browned on all sides; about 5 minutes per batch. Set the meat aside as the batches are done.
- Once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. Remove the mushrooms, and set aside. Stir the pearl onions, carrot, celery root, and turnips into the pot. Cook and stir until the onions begin to turn light brown, about 5 minutes. Add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. Remove the vegetables and set aside.
- Return the beef to the pot, and pour in the beer. Bring to a boil, and cook until the beer has reduced to 1/3 of its original volume, about 8 minutes. Pour in the beef broth and return to a boil. Reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. Return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more.
- Stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. Simmer a few minutes until heated through. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 13 g, Cholesterol 30.7 mg, Fat 12.5 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 3 g, Sodium 189.7 mg, Sugar 2.5 g
SLOW-COOKER CARAMELIZED ONION BEEF STEW
Cook sweet onions to caramelized perfection, then slow cook with beef and vegetables for a satisfying stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h50m
Yield 6
Number Of Ingredients 11
Steps:
- Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
- In 10-inch skillet, melt butter over medium-low heat. Cook onions and sugar in butter 30 to 35 minutes, stirring frequently, until onions are deep golden brown and caramelized. Stir in thyme and stew meat; place in slow cooker.
- In medium bowl, mix broth and gravy mix; pour over meat mixture in slow cooker. Top with carrots and parsnips. Cover; cook on Low heat setting 8 to 9 hours or until beef and vegetables are tender.
- Stir in peas. Cover; cook 10 to 15 minutes longer or until hot.
Nutrition Facts : Calories 290, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 9 g, TransFat 1/2 g
RICH BRAISED BEEF WITH MELTING ONIONS
Spoil your family with meltingly tender braised beef, that won't break the bank
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
- Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.
Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
BEEF TIPS AND CARAMELIZED ONION CASSEROLE
Beef tips and caramelized onions are baked and topped with cheese toast. This recipe is a cross between French Onion Soup and beef stew, only better. Recipe is from Paula Deen's magazine.
Provided by CookingONTheSide
Categories One Dish Meal
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In large Dutch oven, heat olive oil over medium-high heat.
- Sprinkle roast with salt and pepper.
- Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.
- In the same Dutch oven, melt butter over medium heat.
- Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.
- Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored.
- Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.
- Add roast, consomme, broth, Worcestershire, bay leaves and thyme.
- Simmer, stirring occasionally, uncovered, for 1 hour.
- Stir in cream, and simmer, uncovered, for 30 minutes.
- Discard bay leaves.
- Preheat broiler.
- Lightly grease a 13x9-inch baking dish.
- Spoon roast mixture into prepared baking dish.
- Place toasted French bread slices evenly over roast.
- Sprinkle with cheese.
- Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted.
- Garnish with fresh thyme, if desired.
- Serve immediately.
Nutrition Facts : Calories 801.2, Fat 50.4, SaturatedFat 21.6, Cholesterol 194.8, Sodium 1399.3, Carbohydrate 27.8, Fiber 2, Sugar 4, Protein 56.6
BEEF IN BEER
This is a very simple dish to prepair and tastes delicious with chips or mashed potatoes and veg. Its also a cheap cut of meat.
Provided by beverley1471
Time 3h15m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
- Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
- Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
- return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
- you can add a teaspoon of suger at step four if the beer you are using is quite bitter.
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