Beef & Onion Stew Recipe

Recipes To-Go

Beef & Onion Stew Ingredients

1 lb leftover beef (preferably
1 from pot-au-feu, or from
1 roast beef) sliced as thinly
1 as possible
4 tbsp butter
3 medium yellow onions, sliced thinly
1 and separated into rings
1 flour
1 tbsp plus, red wine vinegar, to
1 taste
1 stock, pot-au-feu broth, or
1 canned beef broth.
1 small bay leaf
1 sprig fresh thyme, or sub-
1 stitute 1 t dried.
1 tbsp dijon-type mustard, or to
1 taste
1 fresh bread crumbs
1/3 cup chopped fresh parsley
1/2 lemon, juice

A Recipe for
Beef & Onion Stew

To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

Tell me what you eat, I'll tell you who you are.
Anthelme Brillat-Savarin

This Beef & Onion Stew recipe is one of many in our Meat Category.

After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy

This Recipe for Beef & Onion Stew is one of thousands in the Recipes-to-go Meat Cookbook.

I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day.
Terri Guillemets

Beef & Onion Stew Recipe
Meat Recipes
Free Receipes for you to enjoy!

If you enjoy this Beef & Onion Stew Recipe - you should enjoy the recipe collections you can find on the websites below:

Dole Recipes

Recipes at Yahoo

Nestles Recipes

He who eats alone chokes alone.
Proverb

Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life.
Lionel Poilane

This is a recipe for Beef & Onion Stew from the recipe cookbook of Recipes-to-go (Meat)

Without ice cream, there would be darkness and chaos.
Don Kardong

Beef & Onion Stew recipe - a tasty recipe for you to add to your collection!
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.
Robert Fuoss

If you like this Beef & Onion Stew recipe please let us know.

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

If you find any errors in this Beef & Onion Stew recipe please inform us and we will amend the Beef & Onion Stew recipe immediately

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

Beef & Onion Stew

He who does not mind his belly will hardly will hardly mind anything else.
Samuel Johnson

Beef & Onion Stew Directions

-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!

Serves: 4

Beef & Onion Stew Recipe brought to you by Recipes To-Go

:

Beef & Onion Stew Recipe from the Recipes-To-go.com Meat Recipe Cookbook

Home >> Meat

Recipes To Go