Directions: |
Directions:Make sure beef stew meat is bite size
Slice onions into very thin slices
In a 4-6 qt. pot, heat a few tablespoons of oil. Once oil is hot, add onions and cook on medium high until onions are fully cooked. Still constantly to avoid burning until onions are slightly brown and begin to reduce.
Add beef to onions. Add salt & pepper to taste.
Continuing cooking on medium high, constantly mixing until meat is browning all sides and onions are reduced to mush.
Add cold water to pan. Scrap pan to release all the bits on the bottom (I call these yum-yums because they are full of flavor). Water should be about 1-1/2” to 2” above meat.
Bring pan to a hard boil, then reduce to simmer. Cover pan but tip lid a bit just so steam can release.
Simmer, giving a quick stir every 15-20 minutes to make sure nothing is sticking to the bottom of pan. Add more water if necessary. When it’s ready, the meat will be fork tender and you’ll have slightly thickened pan gravy covering the meat; enough to pour a few tablespoon over everyone’s noodles. If you don’t have enough liquid at the end, simply add water and bring to a boil for about 3 minutes.
Depending how much meat I use, I usually simmer for about 1-1/2 hrs to 1-3/4 hrs. total.
About 30 minutes before meat is done, boil water in a separate pan and cook noodles according to directions on package. |
This recipe for Mom’s Beef Stew is from