Best 5 Beef And Onion Stew Recipes

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Indulge in the comforting goodness of a hearty and flavorful beef and onion stew, a classic dish that promises a symphony of flavors. Simmered to perfection, tender chunks of beef are braised in a rich and savory broth, infused with the sweet and caramelized notes of onions. This delectable stew is not only a feast for the taste buds but also a testament to the culinary art of slow cooking. Embark on a culinary journey as we delve into the intricacies of this timeless recipe, exploring variations that tantalize the palate and warm the soul. From a traditional beef and onion stew brimming with rustic charm to an exotic Moroccan-inspired tagine, each recipe offers a unique twist on this classic dish. Vegetarian and vegan alternatives also await those with dietary preferences, ensuring that everyone can savor the comforting embrace of a hearty stew.

Let's cook with our recipes!

BEEF AND ONION STEW



Beef and Onion Stew image

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.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 270 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1000mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.

BEEF STEW WITH ONION GRAVY AND BISCUIT DUMPLINGS



Beef Stew With Onion Gravy and Biscuit Dumplings image

I LOVE onion gravy in beef stew, absolutely delicious! The lima beans add more protein and the biscuits are great for soaking up that wonderful gravy. And this recipe has the added bonus of making your house smell delicious!

Provided by MA HIKER

Categories     < 4 Hours

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 1/2 lbs beef tips
1/4 cup all-purpose flour
salt & pepper
1 tablespoon olive oil
1 vidalia onion, very large (cut lengthwise and sliced very thinly)
1/2 cup beef broth
1/2 cup white wine (I use dry Vermouth for my white cooking wine)
1 tablespoon dried basil
1 (16 ounce) bag frozen lima beans (I prefer baby lima beans)
1/2 cup half-and-half
1 tablespoon cornstarch
1 (10 ounce) can refrigerated biscuits, 10 count

Steps:

  • Toss the beef tips with the flour, salt and pepper in a large Ziploc bag to coat well. Heat the olive oil in a large pot. Brown the beef in the pan. Once browned, reserve beef on a plate and cook the onions until soft. Return the beef to the pan, add the broth, white wine and basil to the pot. Turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat). Toward end of cooking time preheat oven to 350 degrees. Stir the lima beans into the stew. In a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved. Stir it into the stew. Turn heat up to medium-high and heat to almost boiling stirring regularly. Transfer stew to large 9 by 13 glass pan (I actually use a little larger corning ware pan) Open biscuits can and place individual biscuits on top of the stew. Cook in 350 degree oven for 15-20 minutes until biscuits are golden brown.

Nutrition Facts : Calories 347.8, Fat 12.1, SaturatedFat 3.7, Cholesterol 7.9, Sodium 653.3, Carbohydrate 46.5, Fiber 5.8, Sugar 5.9, Protein 10.2

SAVORY BEEF AND ONION STEW (HACHéE)



Savory Beef and Onion Stew (Hachée) image

This is one of the favourite dishes in the region i live in. I got the recipe from a site with authentic dutch recipes: http://www.hollandsepot.dordt.nl/index.htm There is actually another ingredient in the original recipe, it's called ontbijtkoek and it's used to thicken the stew instead of using cornflour.

Provided by Vanja77

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 large onions, thinly sliced
1/4 cup flour
1/4 cup butter or 1/4 cup margarine
2 cups stock or 2 cups beef bouillon cubes
3 bay leaves
5 cloves
1 tablespoon vinegar
1/2 lb beef, cubed
2 tablespoons cornflour
1 pinch pepper
1 dash Worcestershire sauce

Steps:

  • Brown the onions and the flour in the butter in a saucepan.
  • Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the lid on the pan.
  • Add the vinegar and the diced meat.
  • Simmer for another hour.
  • Mix the cornflour with a little water. Add this to the stew to thicken the sauce. Simmer for five minutes, stirring continuously.
  • Make it to taste with a little pepper and Worcestershire sauce.
  • Serve with mashed or boiled potatoes and red cabbage with this dish.

Nutrition Facts : Calories 556.8, Fat 52, SaturatedFat 24.1, Cholesterol 86.7, Sodium 120.2, Carbohydrate 15.8, Fiber 1.8, Sugar 3.2, Protein 6.7

DUTCH BEEF AND ONION STEW (HACHéE)



Dutch Beef and Onion Stew (Hachée) image

This is a fairly basic recipe for a common stew that you'll find among most Dutch households. It's more of a 'down home cooking' style of recipe that not all restaurants serve, but most families have their favorite version of this recipe. All the warm spices, especially the cloves and juniper berries, add a wonderful touch to...

Provided by Vickie Parks

Categories     Beef

Time 3h30m

Number Of Ingredients 13

3 lb beef, cut into 1/2-inch cubes
3 Tbsp unsalted butter
3 large yellow onions, finely chopped
1/4 cup all-purpose flour
4 cups low-sodium beef broth
3 bay leaves
4 whole cloves
4 juniper berries
10 whole black peppercorns
2 cardamom pods (or 1/2 tsp ground cardamom)
2 Tbsp red wine vinegar
salt, to taste
black pepper, to taste

Steps:

  • 1. Melt the butter in a Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown the beef on all sides, working in batches so as not to overcrowd. Transfer browned beef to a plate and set aside. Leave the browned bits in the pan.
  • 2. Add the onions to the Dutch oven, adding more butter if needed, and cook until onions are caramelized, about 20 minutes. Add the flour and stir until combined. Add the browned beef to the onions, stir to combine, and cover with the beef stock just until covered. Add the seasonings and red wine vinegar, stir to combine.
  • 3. Increase the heat and bring the stew to a boil. Once it reaches a boil, reduce heat to low. Cover Dutch oven, and let it simmer for 2½ hours.
  • 4. Uncover, season to taste with additional salt, pepper and red wine vinegar. Let simmer for another 30 minutes to further thicken the stew.
  • 5. Serve immediately over mashed potatoes, and add a side of braised red cabbage.

CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)



CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW) image

Categories     Soup/Stew     Beef     Stew     Dinner

Yield 8 servings

Number Of Ingredients 15

3 1/2 pounds stew meat
Kosher salt, table salt and coarse ground black pepper
3 tablespoons vegetable oil
1 tablespoon butter
2 cups fresh mushrooms, sliced
2 pounds yellow onions halved and aliced about 1/4 inch thick (about 8 cups)
1 Tablespoon tomato paste
2 medium cloves garlic, minced (about 2 teaspoons)
3 Tablespoons all-purpose flour
3/4 cup low sodium chicken broth
3/4 cup low sodium beef broth
1-1/2 cups dark beer (12 ounce bottle or can)
1 teaspoon dried thyme
2 bay leaves
1 Tablespoon cider vinegar

Steps:

  • 1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. 2. Dry beef thoroughly with paper towels, then season generously with kosher salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat; add beef and brown well. (May need to do this in 2 batches so beef can be browned in single layer.) Transfer browned beef to medium bowl. 3. Add 1 T butter to pan and saute mushrooms until browned and tender. Remove and set aside with the beef. 4. Add remaining 1 tablespoon oil to Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions are lightly browned. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, vinegar, browned beef with any accumulated juices, mushrooms and salt and pepper to taste. (Carrots, too.) Increase heat to medium-high and bring to full boil, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2- 1/2 hours. (I think I cooked my stew closer to 3 hours, until meat was super tender and the sauce was well-thickened ..I also stirred it occasionally while it was in the oven). 5. Discard bay leaves. Adjust seasonings with salt and pepper to taste and serve. I served the stew over mashed potatoes. Creamy, dreamy, marvelous mashed potatoes Good grief. I dare you not to lick your plate. Serve with salad.

Tips:

  • Choose the right cut of beef: Chuck roast, rump roast, and short ribs are all good choices for beef stew. These cuts are tough, but they become tender when cooked slowly in a liquid.
  • Brown the beef before stewing: Browning the beef adds flavor and color to the stew. To brown the beef, heat a large pot or Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides.
  • Use a flavorful liquid for the stew: Beef broth, red wine, and beer are all good choices for the liquid in a beef stew. The liquid should be flavorful, but not too salty.
  • Add vegetables to the stew: Vegetables add flavor, color, and nutrients to the stew. Common vegetables used in beef stew include carrots, potatoes, onions, and celery.
  • Season the stew to taste: Add salt, pepper, and other seasonings to taste. You can also add herbs, such as thyme, rosemary, or bay leaves.
  • Cook the stew slowly: Beef stew should be cooked slowly over low heat. This allows the meat to become tender and the flavors to meld together.
  • Serve the stew with a side of bread or mashed potatoes: Beef stew is a hearty and comforting dish that is perfect for a cold winter day. Serve it with a side of bread or mashed potatoes to soak up the delicious sauce.

Conclusion:

Beef stew is a classic comfort food that is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious beef stew that will warm you up on a cold day. So next time you're looking for a hearty and flavorful meal, give beef stew a try!

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