Onion Stew Recipes

BEEF AND ONION STEW

Beef and Onion Stew image

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.

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 270 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1000mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.

CAULIFLOWER-AND-LENTIL STEW WITH ONION RELISH

Cauliflower-and-Lentil Stew with Onion Relish image

This fresh take on lentil stew combines the warming spices of garam masala, ginger, and fire-roasted tomatoes with cauliflower, red lentils, and baby kale. A zesty onion relish brightens up this vegan bowl that will keep bellies warm and full on a chilly night.

Provided by Lauryn Tyrell

Time 45m

Number Of Ingredients 10

Ingredients

1 red onion, finely chopped (about 1 1/4 cups) and divided
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced fresh ginger (from a 2-inch piece)
Kosher salt and freshly ground pepper
1 teaspoon garam masala or berbere spice blend
1 cup red lentils, rinsed and picked through
4 cups cauliflower florets, cut into bite-size pieces (from 1/2 head)
1 can (14.5 ounces) diced fire-roasted tomatoes
3 cups packed baby kale
1/2 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice

Steps:

Place 1/2 cup onion in a small bowl of ice water. Heat oil in a pot over medium-high; add remaining onion and ginger and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 6 to 7 minutes. Add garam masala; cook, stirring, until fragrant, 1 to 2 minutes.
Add lentils, cauliflower, tomatoes, 3 cups water, and 1 teaspoon salt to pot. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are cooked through and soup has thickened, about 20 minutes.
Stir in kale; cook until just wilted, about 1 minute. Season to taste. Drain reserved onion and place in a bowl with lime zest and juice and 1/2 teaspoon salt; toss to combine. Serve stew with onion relish spooned over top, drizzled with oil.

ONION STEW

Onion Stew image

I used to cook for the family when I was a teenager. This onion stew was my brothers' favorite and has remained a family favorite for years and years. The taste is quite subtle but very satisfying.

Provided by Mary Leverington

Categories Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 onions, chopped
5 tablespoons butter
3 cups of cold water
1 egg yolk
3 tablespoons flour
2 cups whole milk
salt
cayenne pepper
1 cup of grated edam cheese

Steps:

In a large soup kettle, saute onions in the butter for five minutes or until transparent.
Remove kettle from the burner.
Sprinkle flour over the onions and stir in with a wire whisk.
Slowly add water stirring with the whisk continuously to avoid lumps.
Return to burner and simmer on medium low for about 30 minutes, stirring frequently.
Blend small quantities at a time in a food processor or blender and return to soup kettle.
Slowly add milk, stirring with the whisk.
Beat the egg yolk briefly with the whisk.
Slowly add about 1/2 cup of the soup to the egg and blend well.
Add to soup kettle and heat through.
Avoid boiling.
Add salt and cayenne pepper to taste.
Grate Edam cheese over soup and serve.

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