Easiest Way to Make Appetizing Beef and onion stew

Beef and onion stew. 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. Add the flour and stir until combined.

Increase the heat and bring the stew to a boil. Prep time: Prep time depends on the time it takes to peel the onions. Some ideas to make it easier. You can have Beef and onion stew using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Beef and onion stew

1. It's 750 g of chuck blade, trimmed and cut into 2 in cubes.
2. Prepare 2 tbsp of butter.
3. Prepare 4 of large onions, sliced.
4. It's 3/4 cup of brandy.
5. You need 2 cups of beef stock.
6. It's 3 of waxy white potatoes, cut into 1 in cubes.
7. It's 1/2 lb of button mushrooms, sliced about 1/4 in thick.
8. Prepare 10 sprigs of thyme, tied together with kitchen string.
9. You need 1 of carrot, peeled and sliced about 1/4 in thick.
10. You need 1 tbsp of cornstarch.

Slow Cooker Directions: In a comment on a blog post about this recipe, Esia writes: "I made this in the slow cooker and it was super easy and delicious. Marhapörkölt, Hungarian for "beef stew", is a prime example of how just a few simple ingredients can render the most delicious flavor. The basic Hungarian pörkölt consists of onions sauteed in fat, meat and paprika slow-simmered in a little water and the result is simple fabulous. Easy steps for the best Hungarian beef stew.

Beef and onion stew step by step

1. Add a splash of veg oil to a large pot on high heat. Season the meat with salt and pepper and add it to the pot. Fry the beef until it's evenly browned..
2. Add enough cold water to the pot to cover the meat. Put on the lid and reduce the heat to medium-low. Let simmer for 2 hours until the beef is tender. Add additional water as needed during cooking to keep the beef submerged..
3. Carefully transfer the meat and cooking liquid into a large bowl. Add the butter to the pot and put it back on the stove on high heat. Add the onions and fry them until they're a deep, dark brown. Watch that they don't burn and scorch the bottom of the pot. Add the brandy to the pot and deglaze 2 minutes or so until most of the brandy has cooked off..
4. Skim the oil from the top of the beef cooking liquid, then pour the liquid into the pot of caramelized onions. Add the stock, potatoes, mushrooms and thyme. Cover and turn the heat down to medium. Simmer 15 minutes or until the potatoes are about halfway cooked. Add the carrots. Simmer another 15 minutes until the potatoes are cooked and the carrots are tender but not mushy..
5. Fish the thyme from the pot. Make a slurry with the cornstarch and 1/4 cup water. Whisk it into the stew. Let simmer 5 minutes uncovered then serve with a big loaf of bread..

This classic Hungarian beef stew is basically made from onions and beef; so onions are a critical ingredient. Traditionally they would be sautéed in lard (which is a pork fat), however, lard's not easy to come by in the US. Tomatoes and rich beef broth give this hearty beef stew a flavorful base. Toss in pearl onions, sweet potatoes, celery and carrots, and wait for the colors and aroma to fly. Like most slow cooker recipes, this one can be prepared in the morning, and ready when you arrive home.

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