Braised Beef And Onions Recipes

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RICH BRAISED BEEF WITH MELTING ONIONS



Rich braised beef with melting onions image

Spoil your family with meltingly tender braised beef, that won't break the bank

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 10

4 thick generous slices beef shin, about 700g/1lb 9oz
plain flour, for dusting
2 tbsp sunflower oil
3 medium onions, halved and thinly sliced
2 tsp caster sugar
6 garlic cloves, sliced
700ml beef stock (made with 2 cubes)
3 tbsp Worcestershire sauce
4 large flat mushrooms, thickly sliced
chopped parsley, to serve

Steps:

  • Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
  • Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium

BRAISED BEEF AND ONIONS



Braised Beef and Onions image

Categories     Beef     Onion     Braise     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Meat     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

2 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)
2 teaspoons ground allspice
1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Special Equipment
heavy-duty foil

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
  • Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
  • Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

BRAISED BEEF AND ONIONS



Braised Beef and Onions image

An old-fashioned pot roast recipe. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I make a 1/2 recipe for the 2 of us and the leftovers make a fab hot beef sandwich! If meat is not well marbeled, I suggest adding 3/4 cup of water or beef broth to the pan at the beginning.

Provided by Annacia

Categories     Roast Beef

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 7

2 (2 lb) beef chuck, pot roasts (well-marbled boneless 1 1/2 inches thick)
2 teaspoons ground allspice
2 teaspoons salt
1 teaspoon pepper
1 1/2 lbs onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
  • Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
  • Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
  • note:.
  • Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.

Nutrition Facts : Calories 620.4, Fat 44.5, SaturatedFat 18, Cholesterol 156.5, Sodium 719.2, Carbohydrate 10.1, Fiber 1.4, Sugar 3.7, Protein 42.8

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 3h30m

Yield 8 to 12 servings

Number Of Ingredients 18

1 tablespoon kosher salt, more as needed
1 teaspoon black pepper, more for garnish
6 bay leaves
2 teaspoons sweet paprika, more for garnish
4 pounds boneless beef stew meat, cut into 1 1/2-inch chunks
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
4 Spanish or very large yellow onions, thinly sliced
6 sprigs fresh thyme
4 sprigs fresh parsley, plus chopped parsley, for garnish
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 cups beef or chicken stock, preferably homemade
1 cup beer, preferably Belgian-style or brown ale
Flaky sea salt, for garnish
Dijon-style mustard, preferably extra-hot, for serving

Steps:

  • In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
  • Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
  • When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
  • Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
  • Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
  • Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
  • If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram

BRAISED BEEF LIVER AND ONIONS



Braised Beef Liver and Onions image

A very inexpensive and healthy main dish. Even people who are not fond of liver will eat it cooked this way. Especially good when sweet Vidalia onions are in season. We typically serve with macaroni and cheese and spinach for added iron.

Provided by RMess

Categories     Beef Organ Meats

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 8

flour
seasoning salt
pepper
3 tablespoons vegetable oil
1 lb beef liver, sliced
2 onions, thinly sliced
2 beef bouillon cubes
1 cup water, hot

Steps:

  • Dredge sliced liver in seasoned flour.
  • Brown liver on both sides in oiled skillet over medium high heat.
  • Place onions on top of liver in skillet.
  • Dissolve bouillon cubes in hot water, pour on top of liver and onions.
  • Cover and simmer on low until onions are tender and broth forms a thin gravy.

PORTUGUESE BRAISED STEAK & ONIONS



Portuguese braised steak & onions image

In Portugal this braise would be served with fried potatoes or rice, but it goes just as well with a pillow of buttery mash

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h35m

Number Of Ingredients 11

2 tbsp olive oil
4 braising steaks , about 200g/8oz each
4 tbsp red wine vinegar
3 onions , finely sliced
3 garlic cloves , finely chopped
½ tsp paprika
100ml red wine
400g can chopped tomato
1 tsp tomato purée
2 bay leaves
chopped coriander , to serve

Steps:

  • Heat oven to 140C/120C fan/gas 1. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.
  • Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.

Nutrition Facts : Calories 430 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.46 milligram of sodium

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

Provided by Jane Daniels Lear

Categories     Beer     Beef     Onion     Braise     Sauté     Super Bowl     Father's Day     Dinner     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

3 pounds onions
1 (5-pound) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
2 Turkish bay leaves or 1 California
2 (12-ounces) bottles pilsner-style beer such as Budweiser
2 tablespoons red-wine vinegar

Steps:

  • Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
  • Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
  • Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
  • Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
  • Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
  • Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
  • Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
  • Serve braised beef with onions and sauce.

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PRESSURE COOKER SHORT RIBS BRAISED - ALL INFORMATION ABOUT ...
Pressure Cooker Beer-Braised Short Ribs - Mealthy.com new mealthy.com. Good news is, short ribs can be braised in record time using the MultiPot Pressure Cooker. This recipe uses beer, onions, and bell pepper to deliver a ton of flavor while tenderizing this typically tough cut of meat in just about an hour.
From therecipes.info
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BRAISED BEEF AND ONIONS RECIPE AND NUTRITION - EAT THIS MUCH
Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour and cover again, until meat is very tender, about 2 1/2 hours total.
From eatthismuch.com
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BRAISED BEEF WITH RED WINE AND TOMATOES - THE SEASONED MOM
2021-12-31 Similar to a beef ragù, this braised beef with red wine and tomatoes is classic comfort food! The chuck roast slowly cooks in a Dutch oven with onions, tomatoes, herbs, and red wine until it's juicy and fall-apart tender. The rich, flavorful sauce tastes like the perfect cross between a pot roast, a beef stew, and a spaghetti meat sauce.Serve it with mashed potatoes, …
From theseasonedmom.com
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BRAISED BRISKET WITH TOMATOES & ONIONS RECIPE | EATINGWELL
Beginning with the fat-side down, sear the brisket, flipping occasionally, until browned all over, about 10 minutes total. Transfer to a plate. Step 4. Reduce heat to medium. Add onions and garlic and cook, stirring often, until translucent, about 3 minutes. Add tomato paste and cook for 1 …
From eatingwell.com
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