Beef and onion stew

Name: How to cook Beef and onion stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Beef and onion stew

This recipe started as a play on French onion soup. Now it's one of my favourite things to make (and eat) when the weather turns cold. For extra decadence, sprinkle the piping-hot stew with finely shredded gruyere before serving.

Ingredient

Food ration :

6 servings

Cooking time :

3 hours 30 min

750 g

chuck blade, trimmed and cut into 2 in cubes

2 tbsp

butter

large onions, sliced

3/4 cup

brandy

2 cups

beef stock

waxy white potatoes, cut into 1 in cubes

1/2 lb

button mushrooms, sliced about 1/4 in thick

10 sprigs

thyme, tied together with kitchen string

carrot, peeled and sliced about 1/4 in thick

1 tbsp

cornstarch

Cooking instructions

* 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

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