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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. It's great for what I call a "one-pot" meal.
  • Total Time
    Prep: 25 min. Cook: 1-1/2 hours
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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
1 each: 270 calories, 16g fat (8g saturated fat), 91mg cholesterol, 1000mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 23g protein.

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