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Beef and Onion Stew

 

35

Yield

4

servings

Prep

25

min

Cook

105

min

Ready

130

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound beef
leftover, sliced as thinly as possible
4 tablespoons butter
3 medium onions
sliced thinly, and separated into rings
1 x all-purpose flour
*
1 tablespoon red wine vinegar
to taste
1 x stock
pot-au-feu broth, or, canned beef broth
*
1 small bay leaves
*
1 Sprig thyme
fresh
*
1 tablespoon dijon mustard
1 x bread crumbs
fresh
*
cup parsley leaves
chopped fresh
1 x lemon
juice of 1/2
*

Directions

Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef can work as well.

It will just need more baking time.

Make sure the beef is chilled for easy slicing.

Then, slice as thinly as possible.

Set aside.

In a large skillet, melt the butter and lightly sauté the onions.

When golden and very soft, about 10 minutes, sprinkle them with enough flour to make a light roux.

Stir the mixture thoroughly for 2 to 3 minutes before adding the vinegar and mustard.

Continue stirring, adding enough stock or Pot-au-Feu broth to make a thin sauce.

Add the spices.

Bring the sauce to a boil, then lower heat and simmer for about 30 minutes.

Assembly: Pour a layer of sauce into a shallow baking dish .

Layer meat slices, always overlapping, alternating with more of the sauce.

You should end up with a final layer of sauce.

Bake, covered, in a 350℉ (180℃) F oven for half an hour, if meat was originally poached, or for an hour, if roast beef.

Check to make sure sauce does not reduce too much.

Add more stock if necessary.

When preliminary cooking is finished, sprinkle surface of dish with a thick coating of fresh bread crumbs.

Spoon just enough butter over crumbs to moisten them.

Return to oven for about 30 more minutes, or until a golden crust forms.

Sprinkle the top with the parsley to garnish, and squeeze over it the juice of half a lemon.

Serve at once.

Variations: Add tomatoes, garlic, and/or mushrooms.

Instead of vinegar, use a little grated horseradish.

In place of some of the stock, use wine.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 223g (7.9 oz)
Amount per Serving
Calories 58851% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 288mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 10%
Sugars g
Protein 73g
Vitamin A 16% Vitamin C 22%
Calcium 5% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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