Beef Stew with Onions


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This aroma is intoxicating! It smells so good! One bite and you'll be hooked on beef stew forever.

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Time needed

3 hour cooking

Serving Size / Yield

6 servings


  • 3 lbs. beef stew (back ribs, chuck)
  • salt
  • 1/2 C. wine vinegar
  • 1/4 C. olive oil
  • 1/2 C. white wine
  • 1 tomato sauce
  • 5 peppercorns
  • 1 cinnamon stick
  • 3 whole cloves
  • 2 bay leaves
  • 5 C. hot water
  • 2 Tbs. vinegar
  • 2 lbs. sm. dry onions, peeled
  • 6 garlic cloves
  • 1 Tbs. flour

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Cut beef into 1 1/2-in. chunks. Place meat in bowl, season with salt, and drizzle with 1/2 C. vinegar. Stir, cover and let stand 1 hour. Heat oil in a 6-qt. pot and, over high heat, saute meat until well-browned on all sides. Stir in wine, tomato sauce, peppercorns, cinnamon, bay leaves, cloves, remaining vinegar and 5 C. hot water. Cover and bring to boil. Reduce heat and simmer for one hour.

Add onions and garlic. Continue cooking for 45 minutes or until meat and onions are tender. For a thicker sauce, dissolve flour in 1/4 C. cold water and gradually add to pot. Carefully shake pot over very low heat until sauce thickens.

This recipe is from "What's Cooking in Niles."

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