I have some stew meat and some red onions .....?!
Answers: do you have a stew recipe with those ingredents in it?
BEEF & ONION STEW
2 pounds lean round or stew beef, cut into 1-inch cubes
Salt to taste
2 large red onions, halved and thinly sliced
1/3 cup olive oil
2 teaspoons brown sugar
3 tablespoons flour
2 cups beer (preferably dark, but light or nonalcoholic
beer is fine too)
1 cup beef stock (enriched with 1 teaspoon miso, if you have it)
3 bay leaves
1 teaspoon dried thyme
1 teaspoon dried sage, crumbled
1. For the stew, heat the oven to 325°. Sprinkle the beef cubes with salt and set them aside. In a large frying pan, cook the onions in the olive oil over low to moderate heat, stirring occasionally and turning up the heat a bit to slightly caramelize them. Transfer the onions to a heavy, medium-size ovenproof pot with a lid.
2. In the frying pan, brown the salted beef (do not cook it through), in batches if you need to, over fairly high heat. Then transfer it to the pot with the onions.
3. Lower the heat under the frying pan, then add the brown sugar and stir it around. Add the flour and cook for 5 minutes, stirring constantly. Slowly pour in the beer (it will foam up), stirring and scraping to loosen caramelized bits from the pan. Stir in the stock and bring it to a boil, then remove it from the heat (don't worry if it's lumpy).
4. Taste the mixture and add more salt if desired. Add the bay leaves, thyme, and sage to the pot with the beef and onions and pour in the liquid from the frying pan. Bring the stew to a boil on the stovetop. Then transfer it to the oven, tightly covered, for about 3 hours.
nfd?
Yes I do.
Add crushed tomatoes, beef stew powder, two cans of mixed veggies. Simmer for a few hours and it is ready. Goes good with cornbread.
You can use any stew recipe you like & use the red onions instead of yellow or white onions. Saute them over lower heat & for a shorter time because red onions have a higher sugar content & will brown quickly.
Link to beef stew recipes from foodtv.com
http://search.foodnetwork.com/food/recip...
I make vegetable soup all the time by cutting up the stew meat into cubes and then I saute it with the diced onion until the meat is no longer pink. Then I add a bag of frozen mixed veggies (corn, potatoes, carrots, peas), a can of diced tomatoes, a can of tomato soup a couple cups of water and about 3-4 beef bouillon cubes and salt and pepper. I simmer mine for a couple hours. This is more of a soup than a stew, but it's really good.
Get some McCormick's Seasoning in a bag if you're a novice in the kitchen. If you have a crock pot it would be great, but if not the bag is okay. Tenderize the meat (with maillot or tenderizer) follow instructions, add potatoes & carrots...enjoy!
Onion Hamburger Stew
* 2 lbs. hamburger meat
* 2 eggs, beaten
* 10 medium red onions
* 1 can tomatoes (#2 can)
* 2 cloves garlic, minced
* ? cup olive oil
* ? cup white vinegar
* ? tsp. salt
* ? tsp. pepper
* 1 tsp. pickling spices, tied in a cloth sack
Thoroughly mix the hamburger with the two beaten eggs. Knead by hand so that the meatballs will be firm. Form into meatballs 1-inch in diameter. Heat the olive oil in a heavy skillet, and slowly brown the meatballs. Shake the pan in a back and forth motion to keep them round and to insure even browning. Peel the onions and add them to the meatballs. Continue to cook until the outer skins begin to glaze. Add the tomatoes, vinegar, spice bag, garlic, salt, and pepper. Cover, and simmer for two hours. If desired, you can add about 8 medium-sized potatoes 45 minutes before the stew is done. Add water as needed, and remove the bag of spices before serving.
Allrecipes.com offers many good recipes. There is also an option where you can insert your ingredients and they give you recipes. Enjoy!
Those are the two most important ingredients right there! Put the meat in the bottom of a pot and brown it on medium heat. Remove the dry outside layers of the onion then cut it right through the middle from top to bottom, then cut each half right through the middle again. Add it to the meat with big chunks of potato, carrots, celery, and a packet of stew seasoning. Follow the directions on the packet.
8 slices of bacon
2 1/2 pounds boneless beef chuck, cut into 1-inch cubes
salt & pepper, to taste
1 large onion, chopped
3 leeks, chopped and well rinsed (use the white part and an inch or two of the green)
6 carrots, peeled and cut into 1 1/2 inch julienne
2 turnips, peeled and cut into pieces
2 teaspoons of sugar
2 1/2 cups of homemade beef stock
2 1/2 cups of red wine (preferable Burgundy, but drinkable)
2 tablespoons of tomato paste
2 tablespoons of butter
2 tablespoons of red currant jelly
1 tablespoon fresh rosemary, chopped
2 cups of pearl onions, red or white
8 ounces of mushrooms, sliced (wild mushrooms if available)
8 -10 red new potatoes, quartered
6 cloves of garlic, minced
1/2 of fresh flat-leaf parsley, chopped
Prep WorkLot's of prep work so get busy and do it before you even think of starting this recipe. The more you prep before starting the actual cooking, the easier everything else goes. Nothing is worse than starting a recipe and having to stop everything to peel and chop an onion. Start by cutting the beef chuck into 1-inch cubes. Next chop the onions.
The leeks must be well rinced before using so you can wash them first and then chop or chop and wash. Makes no difference except you want to be sure to get rid of all and any of the sand that is common with leeks. When chopping, use all of the white part and about an inch or two of the green.
Peel the carrots and cut them into 1 1/2 inch julienne. Peel the turnips and cut into pieces. Have your beef stock and wine ready to go. Finely chop the fresh rosemary and parsley.
The pearl onions will need to be peeled. It's a pain in the but job but someone has to do it. Prepare the pearl onions by boiling them for 5 minutes, rinse, drain, and peel. Reserve them with the rest of the vegetables.
Slice your mushrooms, quarter the potatoes and finish by mincing the garlic.
HOW TO MAKE AT HOMECook the bacon in a large sauté pan until the fat is rendered. Remove the crisp bacon and transfer it to a large heavy-bottomed pot with a tight fitting lid. (approximately 5-6 quarts)
Sauté the beef in the same pan until all sides are browned. Don't crowd the beef or it will steam and not brown properly, so cook it in batches if necessary. Season with a little salt and pepper. When finished, transfer to your large cooking pot.
Add the onions, leeks, carrots, and turnips to the sauté pan, add sugar and cook over medium high heat for approximately 8 minutes. Remove the vegetables and reserve in a large bowl.
Add the butter to the sauté pan and sauté the mushrooms over medium high heat for approximately 10 minutes. Transfer to the reserved vegetables.
Add the wine to deglaze the sauté pan, then the beef stock, and then whisk in red currant jam, tomato paste and rosemary. Cook for a couple of minutes and add to the pot with the meat and bacon.
Add the potatoes and garlic to the meat, bacon, and cooking liquid. Bring to a boil, cover, and simmer for 45 minutes.
Add the reserved vegetables, half the chopped parsley and continue cooking until the meat is tender. (approximately 30-45 minutes)
Serve using the remaining parsley for garnish.
This is great with some French bread and a bottle of Burgundy wine especially on one of these cold nights.
OVEN BEEF STEW
2 pounds beef stew cubes
1 (32 ounce) can tomato juice or V-8 cocktail
3 cloves garlic, crushed
1 onion, sliced
1 stalk celery, sliced
1/4 teaspoon oregano
1 beef bouillon cube (optional)
3 or 4 carrots, sliced
4 or 5 potatoes, cubed
1 tablespoon flour
1 tablespoon sugar (optional)
1 1/2 tsp. salt
1/2 teaspoon black pepper
Preheat oven to 250° F.
In a casserole dish, blend salt and pepper, sugar (optional), oregano, flour and one crushed beef bouillon cube (optional).
Stir in tomato juice, mixing well to combine. Add remaining ingredients.
Cover and bake about four hours.
If using a slow cooker, which also works well for this dish, set your timer for six to eight hours on the medium setting.
cut the onions and some green frying peppers as well
put ur beef in bowl add oions and pepper
get sazon they come in white andy orange packages i suggest using two packs of each add that
add adobo
add water and mix
put just alittle vegitable oil in a pot (enough to coat bottom of pot)
let it heat then slowly add the beef stir frequently
when browned on outside add water that has seasonings,onions and peppers in it to the pot cover and let cook on med-low for about 30-45 minutes
it goes great with any kind fo rice
Pick up some potatoes & carrots if you can get to the store. To make a beef stew: 1st flour & season the stew meat with s&p and brown it in a saute pan (in a little oil). You don't have to cook it all the way through, you just want to sort of carmalize the outside. This adds a nice color & flavor to the stew. Chop & saute the onions, but don't let them get brown. Sweat them by covering them with a lid and lowering the heat so that they become tender. In a soup/stock pot, put in the beef, onions and add a large can of tomato juice or V8 juice or use beef bouillion or a combination of the two. If you have canned or paper packaged stock, that would be even better (more flavor). Bring to a low boil & immediately lower to a simmer and cover...let it cook slowly for about 45 minutes. Give it a stir every 10 minutes or so. Now you can add the veggies & stir. Check for the doneness/tenderness of the meat & veggies. When the meat is done you can take the cover off and let the stew reduce so that it becomes thicker. You could also make a slurry (a thin paste) of flour & water to thicken the stew. Pour it in, a little at a time, and let it cook for a couple minutes before adding more. That is so you can adjust how thick the stew is becoming. If you want to, you can add a teaspoon or two of Gravy Master, or a similiar product. That will make the stew a richer brown color.