Beef and Onion Stew
Beef and Onion Stew, a stews recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Beef and Onion Stew
Ingredients
- 1 lb Leftover beef (preferably
- 3 md Yellow onions, sliced thinly
- And separated into rings Flour 1 tb Plus, red wine vinegar, to
- Taste Stock, Pot-au-Feu broth, or Canned beef broth. 1 sm Bay leaf
- 1 Sprig fresh thyme, or sub-
- Stitute 1 t dried. 1 tb Dijon-type mustard, or to
- Taste Fresh bread crumbs 1/3 c Chopped fresh parsley
- 1/2 Lemon, juice
Method
- -MIKE’S KITCHEN- This recipe is an excellent use for leftover beef.
- Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions, which are made into a sharp sauce.
- Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef can work as well.
- It will just need more baking time.
- The following is my favorite variation for a Miroton: Make sure the beef is chilled for easy slicing.
- Then, slice as thinly as possible.
- Set aside.
- In a large skillet, melt the butter and lightly saute the onions.
- When golden and very soft, about 10 minutes, sprinkle them with enough flour to make a light roux.
- Stir the mixture thoroughly for 2 – 3 minutes before adding the vinegar and mustard.
- Continue stirring, adding enough stock or Pot-au-Feu broth to make a thin sauce.
- Add the spices.
- Bring the sauce to a boil, then lower heat and simmer for about 30 minutes.
- Assembly: Pour a layer of sauce into a shallow baking dish.
- Layer meat slices, always overlapping, alternating with more of the sauce.
- You should end up with a final layer of sauce.
- Bake, covered, in a 350 degree oven for half an hour, if meat was originally poached, or for an hour, if roast beef.
- Check to make sure sauce does not reduce too much.
- Add more stock if necessary.
- When preliminary cooking is finished, sprinkle surface of dish with a thick coating of fresh bread crumbs.
- Spoon just enough butter over crumbs to moisten them.
- Return to oven for about 30 more minutes, or until a golden crust forms.
- Sprinkle the top with the parsley to garnish, and squeeze over it the juice of half a lemon.
- Serve at once.
- Variations: Add tomatoes, garlic, and/or mushrooms.
- Instead of vinegar, use a little grated horseradish.
- In place of some of the stock, use wine.
- This dish is very flexible.
- It is also economical, but it doesn’t taste like it!
More Stews recipes
- Aaronson’s Beef Stew
- Bachelor’s Stew
- Beef Stew~ Pressure Cooked
- Beef Stew with Biscuits
- Beef Stew#1
- C.S.Beef Stew