Beef And Onion Stew

Beef And Onion Stew
Makes 8
Prep 20 m
Cook 180 m



  1. 1 of 4 In large Dutch oven, melt 1 tablespoon butter with 1 tablespoon oil over medium-low heat. Add onions; cook, stirring occasionally, until golden and very tender, about 15 minutes. Transfer to a bowl.
  2. 2 of 4 In same pan, melt 1 tablespoon butter with 1 tablespoon oil over medium heat. Coat beef cubes in flour, shaking off excess. Add half of beef cubes to pan; cook, turning, until beef is browned on all sides, 8 to 10 minutes. Transfer beef to bowl with onions. Brown remaining half of beef in remaining butter and oil. Transfer to bowl. Add wine to pan; cook, scraping up any browned bits from bottom of pan, for 1 minute.
  3. 3 of 4 Return meat and onions to pan. Add salt, pepper, cinnamon, cloves, nutmeg and broth. Bring to a simmer; cover pan. Cook, stirring occasionally, for 2-1/2 hours or until the meat is very tender when pierced with fork. If liquid becomes too thick, add a little water.
  4. 4 of 4 Sprinkle stew with chopped parsley, if desired. Serve hot with polenta or mashed potatoes.
Nutrition Information for Beef And Onion Stew
Servings Per Recipe: 8
Per Serving: 1 g fiber, 349 mg sodium, 40 g pro., 10 g carb., 382 kcal cal., 7 g sat. fat, 19 g Fat, total, 128 mg chol.