Onion and Beef Stew

Onion and Beef Stew

This is a hearty stew that is best served with some Italian bread.

Ingredients :

• 3 Tbs. butter
• 3 Tbs. olive oil
• 2 med. onions, quartered and thinly sliced
• 1/2 C. all-purpose flour
• 3 lbs. boneless beef chuck, cut into 2-inch pieces
• 1 C. dry red wine
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/8 tsp. ground nutmeg
• 1 C. beef broth
• salt
• pepper

Directions :

1. In a large skillet, melt 1 Tbs. butter with 1 Tbs. oil over medium heat. Add onions and cook, stirring occasionally, until very tender, 15 minutes. In a Dutch oven, melt the rest of the butter with the oil over medium heat. Spread the flour on a sheet of wax paper. Roll the meat in the flour, shaking off the excess. Add meat to the pan without crowding. As the meat is browned, transfer it to a plate, then fry the rest of the meat the same way.
2. When all of the meat is browned and removed, add the wine to the pan and bring to a simmer. Scrape the bottom of the pan to blend the browned bits with the wine. Simmer for 1 minute. Return the meat to the pan. Add onions, spices, and broth. Season with salt and pepper. Bring to a simmer and cover the pan. Cook, stirring occasionally, for 3 hours or until the meat is tender when pierced with a fork. Serve hot.

Serves 6.

Onion and Beef Stew recipe