Best Onion Stew Recipes

OKRA, ONION AND TOMATO STEW

Steps:

• In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

BEEF AND ONION STEW

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.

TOMATO ONION STEW

Steps:

• Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute.
• Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.

CARBONNADE A LA FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)

Steps:

• 1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. 2. Dry beef thoroughly with paper towels, then season generously with kosher salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat; add beef and brown well. (May need to do this in 2 batches so beef can be browned in single layer.) Transfer browned beef to medium bowl. 3. Add 1 T butter to pan and saute mushrooms until browned and tender. Remove and set aside with the beef. 4. Add remaining 1 tablespoon oil to Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions are lightly browned. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, vinegar, browned beef with any accumulated juices, mushrooms and salt and pepper to taste. (Carrots, too.) Increase heat to medium-high and bring to full boil, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2- 1/2 hours. (I think I cooked my stew closer to 3 hours, until meat was super tender and the sauce was well-thickened ..I also stirred it occasionally while it was in the oven). 5. Discard bay leaves. Adjust seasonings with salt and pepper to taste and serve. I served the stew over mashed potatoes. Creamy, dreamy, marvelous mashed potatoes Good grief. I dare you not to lick your plate. Serve with salad.

DUTCH BEEF AND ONION STEW (HACHéE)

Steps:

• 1. Melt the butter in a Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown the beef on all sides, working in batches so as not to overcrowd. Transfer browned beef to a plate and set aside. Leave the browned bits in the pan.
• 2. Add the onions to the Dutch oven, adding more butter if needed, and cook until onions are caramelized, about 20 minutes. Add the flour and stir until combined. Add the browned beef to the onions, stir to combine, and cover with the beef stock just until covered. Add the seasonings and red wine vinegar, stir to combine.
• 3. Increase the heat and bring the stew to a boil. Once it reaches a boil, reduce heat to low. Cover Dutch oven, and let it simmer for 2½ hours.
• 4. Uncover, season to taste with additional salt, pepper and red wine vinegar. Let simmer for another 30 minutes to further thicken the stew.
• 5. Serve immediately over mashed potatoes, and add a side of braised red cabbage.

SLOW-COOKER CARAMELIZED ONION BEEF STEW

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In 10-inch skillet, melt butter over medium-low heat. Cook onions and sugar in butter 30 to 35 minutes, stirring frequently, until onions are deep golden brown and caramelized. Stir in thyme and stew meat; place in slow cooker.
• In medium bowl, mix broth and gravy mix; pour over meat mixture in slow cooker. Top with carrots and parsnips. Cover; cook on Low heat setting 8 to 9 hours or until beef and vegetables are tender.
• Stir in peas. Cover; cook 10 to 15 minutes longer or until hot.

MUSHROOM-ONION BEEF STEW

Steps:

• In a large saucepan, brown stew meat in 1 tablespoon oil. Add garlic; cook and stir for 1 minute. Stir in the broth, wine, orange peel, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. Discard orange peel., Remove stems from mushrooms. In a saucepan, cook mushroom caps and stems in remaining oil until tender. Add onions; cook until lightly browned. Stir into meat mixture; add peas. Combine cornstarch and water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

SAVORY BEEF AND ONION STEW (HACHéE)

Steps:

• Brown the onions and the flour in the butter in a saucepan.
• Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the lid on the pan.
• Add the vinegar and the diced meat.
• Simmer for another hour.
• Mix the cornflour with a little water. Add this to the stew to thicken the sauce. Simmer for five minutes, stirring continuously.
• Make it to taste with a little pepper and Worcestershire sauce.
• Serve with mashed or boiled potatoes and red cabbage with this dish.

CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS

Steps:

• Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
• Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
• Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
• Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
• Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.

BEEF STEW WITH ONION GRAVY AND BISCUIT DUMPLINGS

Steps:

• Toss the beef tips with the flour, salt and pepper in a large Ziploc bag to coat well. Heat the olive oil in a large pot. Brown the beef in the pan. Once browned, reserve beef on a plate and cook the onions until soft. Return the beef to the pan, add the broth, white wine and basil to the pot. Turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat). Toward end of cooking time preheat oven to 350 degrees. Stir the lima beans into the stew. In a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved. Stir it into the stew. Turn heat up to medium-high and heat to almost boiling stirring regularly. Transfer stew to large 9 by 13 glass pan (I actually use a little larger corning ware pan) Open biscuits can and place individual biscuits on top of the stew. Cook in 350 degree oven for 15-20 minutes until biscuits are golden brown.

CROCK POT GREEK LAMB, ARTICHOKE & ONION STEW

Steps:

• mix all ingredients (except the last 4 listed) in a large slow cooker.
• Cover and cook on low for 8 to 10 hours or until lamb and onions are tender.
• Stir in artichoke hearts. Cover and let stand 5 minutes (or until hearts are hot).
• Remove the cinnamon stick.
• Serve sprinkled with walnuts and feta.

BEEF STEW (WITH LIPTON ONION SOUP MIX)

Steps:

• 1. Cut stew meat into small chunks, and brown in a large pot. 2. Combine 3 tins soup, 1.5 soup tins water, and 1.5 packages Lipton Onion Soup mix. 3. After meat has browned, add soup mix, bring to a boil, and then simmer for an hour. 4. Cut carrots into chunks and add to the stew. 5. In the last half hour before eating, add diced potatoes and turn heat to Low. Total cook time is about 2 hours. 6. Test potatoes to make sure they don't get overdone before serving.

ETHIOPIAN CHICKEN AND ONION STEW

Steps:

• Place split chicken breasts in a large bowl; add lime and water. Let stand while you prepare sauce.
• Combine allspice, ginger, pepper and garlic in a mortar and mash to a paste with a pestle or grind in a food processor fitted with the metal blade. Add cayenne, cardamom and cloves and mix again set aside.
• Heat a large, deep sauté pan or casserole over medium heat. Without using any fat, add onions and stir constantly until some moisture has been released. Cook, stirring often, until onions are soft and somewhat golden, 30 to 40 minutes. If the skillet gets too dry, add 1 to 2 tablespoons butter. This process is slow, but eventually, onions will take on a golden color.
• Add remaining butter and spice paste and stir constantly until butter melts. Keep stirring over medium heat to release flavor of seasonings, 2 to 3 minutes. Stir in 1/2 cup chicken stock and cook for 3 minutes.
• Remove chicken pieces from water, shake them dry, and push them into onion mixture. Cover and cook over medium low heat for 7 minutes. Remove cover, stir in another 1/2 cup chicken stock and cook, uncovered, until chicken is tender, about 35 minutes. Add more stock if sauce gets too dry. (It should be creamy-saucy, not thin and runny.).
• Sprinkle sauce with salt and more pepper to taste. Carefully stir in eggs, without breaking them up too much or tearing chicken off bone. Carefully spoon chicken, sauce and some egg onto heated plates. Serves 6. Good wine to serve is Cline Cellars Cotes d'Oakly (California: Contre Costa).
• Onions, Onions, Onions.

OKRA, ONION, AND TOMATO STEW

Steps:

• In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra.
• Add remaining 4 tablespoons oil, and heat. Add onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute.
• Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning.

CHICKEN, ONION, AND RAISIN STEW

Steps:

• Combine raisins and vinegar in small bowl; set aside. Cook onions in large saucepan of boiling water 5 minutes. Drain; cool slightly. Trim and peel onions.
• Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-low heat. Add onions and sauté until golden, about 10 minutes; transfer to large bowl. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to same pot. Working in batches, add chicken to pot and cook over medium-high heat until golden brown, about 5 minutes per side. Add chicken to bowl with onions. Add tomatoes with juices, broth, wine, coriander, honey, allspice, and 1 teaspoon pepper to pot. Bring to boil, scraping up any browned bits. Return chicken and onions to pot. Stir in bay leaves, orange peel, cinnamon stick and oregano. Cover tightly and bake until chicken is cooked through, about 1 hour.
• Stir raisin mixture and remaining 2 tablespoons oil into stew. Season with salt and pepper. Transfer to shallow bowl.

ONION STEW

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.

BEEF-ALE STEW AND GREEN ONION-BUTTERMILK DUMPLINGS

Steps:

• 1. In a large bowl, toss beef with 3 tbsp. flour, 1 tsp. salt, and pepper. In a large pot over medium-high heat, heat 1 tbsp. vegetable oil. Add enough beef to pot to form a single layer (about 1/3 of beef), being careful not to overcrowd pot. Brown meat on all sides, about 7 minutes total per batch. Transfer to a large bowl and brown remaining beef in 2 batches. If meat or pan juices start to scorch, reduce heat. 2. Add 1 bottle ale to pot, scraping up brown bits with a wooden spoon. Pour ale over reserved beef and return empty pot to medium-high heat. 3. Add remaining tbsp. oil to pot. Add onions and 2 tsp. salt. Cook, stirring often, 2 minutes. Cover pot and reduce heat to low. Cook, stirring occasionally, until onions have a hint of gold color, about 20 minutes. Remove lid, raise heat to medium-high, stir in 3 tbsp. flour, and cook, stirring often, 3 minutes. Add mushrooms, reserved beef and ale, remaining bottle of ale, and carrots. Bring to a boil. Cover and lower heat to a gentle simmer. Cook, stirring occasionally, until beef is tender, about 3 hours. 4. About 40 minutes before serving, make dumplings: In a medium bowl, stir together remaining 2 cups flour, green onions, remaining 3/4 tsp. salt, and baking soda. Using a pastry blender or your fingers, work cold butter into flour mixture until it resembles cornmeal with some pea-size pieces. In another bowl, whisk together buttermilk and egg. Gently fold wet ingredients into dry, mixing until a very shaggy dough forms. If more liquid is needed, add additional buttermilk 1 tbsp. at a time. Gently form dough into 12 equal balls and drop into stew. Cover pot and cook 20 to 30 minutes, or until dumplings are fluffy and cooked through. Let sit 15 minutes before serving; stew will thicken as it cools.

SHRIMP AND ONION STEW

Steps:

• In a large skillet, heat oil over medium heat. Add onions; cook and stir until soft. Stir in garlic, and cook for 2 to 3 minutes
• Add shrimps; cook just until shrimp turn pink and begin to curl.
• Mix in turmeric, salt, and pepper. Mix in tomato paste and water. Reduce heat to low, cover, and simmer for 1 hour. Add more water if necessary to prevent sticking. Serve.

BEEF AND ONION POT PIE/STEW

Steps:

• Strip any fat off the meat then cut into medium dice, prepare all the vegetables.
• Place the flour in a large plastic bag, then add half the meat, shake it about and get all the meat coated then do the same with the other half.
• Using either a frying pan or skillet, add half the oil and seal the meat, in two batches then set to one side.
• Heat the remaining oil in a large saucepan adding the onion, celery and garlic, cooking slowly for 3-4 minutes.
• Add the stock cubes, tomato puree, herbs, pepper and salt and the water ( do not add it all if you feel it will be too much ) and bring to the boil.
• Add the meat and simmer for 45 minutes this is where you can add the remaining water, but it should not quite cover the ingredients) then add the diced carrot. cook for a further 15 minutes Stir occasionally. Thicken if you feel the gravy is on the thin side.
• For a Pot pie, pre heat the oven to 200c.
• Using about 250 grams of pasty roll out until quite thin. place ingredients in the pie dish and cover with the pastry in the usual way. I only use pastry as a lid, I dont line the pie with pastry as well. Cook in the oven for at least 30 minutes.
• serve with mashed potatoes and a vegetable of your choice if serving as a casserole serve with vegetables of your choice.

STEFADO - (BEEF AND ONION STEW) RECIPE

Steps:

• Saute the beef in olive oil. Add garlic, bay leaves, wine vinegar, wine and salt and pepper. Add enough water to cover. Cover and simmer for 1 1/2 to 2 hours, add more water, if necessary. When stew is ready to serve, add the onions and heat thoroughly. Serve over rice. This recipe yields 4 to 6 servings.