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SAVORY BEEF
2 pounds beef stew meat
3 large onions, sliced
3 Tbsp. oil
3 Tbsp. flour
1 tsp. salt (more if using Kosher salt)
1/4 tsp. black pepper (more if desired)
1/4 tsp. ground cloves (more if desired)
1/4 tsp. thyme (more if desired, or use fresh thyme, about 1 tsp.)
2 cups brown stock or boiling water and beef extract (or canned beef broth or stock)
2 Tbsp. vinegar (I use red wine vinegar)
2 Tbsp. catsup
Brown the onions slowly in oil. Increase the heat. Cut meat into serving pieces, add it to the onions and brown. Mix the flour, pepper and other seasonings. Sprinkle over meat. Add the stock, vinegar and catsup. Cover closely. Simmer until meat is tender, allowing 1 1/2 to 2 hours.
Note: This recipe is originally from a cookbook that’s at least 75 years old.
Charlene’s notes: I season the meat with the salt and pepper before browning it, and I suggest that you sear the meat first to get it nice and brown, remove it from the pan, and then brown the onions in oil. I will be using additional spices (I use about 1/2 teaspoon ground clove) and substituting fresh thyme for the dried thyme in the recipe (I use a rounded teaspoon of chopped, fresh thyme). I also used Swanson Beef Stock (not the broth) and about 1 TBSP of Better than Bouillon beef base. Great with mashed potatoes or rice.
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Savory Beef
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Category: Recipes
Prep Time: Cook Time: Total Time:
SAVORY BEEF
2 pounds beef stew meat
3 large onions, sliced
3 Tbsp. oil
3 Tbsp. flour
1 tsp. salt (more if using Kosher salt)
1/4 tsp. black pepper (more if desired)
1/4 tsp. ground cloves (more if desired)
1/4 tsp. thyme (more if desired, or use fresh thyme, about 1 tsp.)
2 cups brown stock or boiling water and beef extract (or canned beef broth or stock)
2 Tbsp. vinegar (I use red wine vinegar)
2 Tbsp. catsup
Brown the onions slowly in oil. Increase the heat. Cut meat into serving pieces, add it to the onions and brown. Mix the flour, pepper and other seasonings. Sprinkle over meat. Add the stock, vinegar and catsup. Cover closely. Simmer until meat is tender, allowing 1 1/2 to 2 hours.
Note: This recipe is originally from a cookbook that’s at least 75 years old.
Charlene’s notes: I season the meat with the salt and pepper before browning it, and I suggest that you sear the meat first to get it nice and brown, remove it from the pan, and then brown the onions in oil. I will be using additional spices (I use about 1/2 teaspoon ground clove) and substituting fresh thyme for the dried thyme in the recipe (I use a rounded teaspoon of chopped, fresh thyme). I also used Swanson Beef Stock (not the broth) and about 1 TBSP of Better than Bouillon beef base. Great with mashed potatoes or rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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