Onion-Smothered Beef

Name: Onion-Smothered Beef
Ingredients: 3 lbs boneless beef chuck, trimmed of excess fat and cut into 1/2-inch cubes; 1 cup all-purpose flour, mixed with 2 teaspoons salt and 1/2 teaspoon pepper (seasoned flour); 4 tablespoons olive oil or 4 tablespoons bacon drippings; 2 large yellow onions, halved lengthwise and each half sliced about 1/2 inch thick; 1 12 cups beef broth; 2 tablespoons coarsely chopped fresh parsley

6 ingredients

11 steps

Ingredients

3 lbs boneless beef chuck, trimmed of excess fat and cut into 1/2-inch cubes
1 cup all-purpose flour, mixed with 2 teaspoons salt and 1/2 teaspoon pepper (seasoned flour)
4 tablespoons olive oil or 4 tablespoons bacon drippings
2 large yellow onions, halved lengthwise and each half sliced about 1/2 inch thick
1 12 cups beef broth
2 tablespoons coarsely chopped fresh parsley

Directions

1

Dredge beef, a few pieces at a time, by shaking in a large plastic zipper bag with seasoned flour and set aside.
2

Heat oil in a large Dutch oven over med-high heat until ripples appear on pan bottom, 1 1/2-2 minutes.
3

Brown dredged beef in several batches in oil, allowing about 10 minutes per batch and lifting each to a bowl as it browns.
4

Add onions to pot and another tablespoon or so of oil if they seem skimpy.
5

Saute, stirring often, until browned, 12-15 minutes.
6

Return beef to pot along with accumulated juices, and broth, and bring to a boil.
7

Adjust heat so liquid barely bubbles, cover, and simmer slowly until beef is fork tender, 1 1/4-1 1/2 hours.
8

*Check pot occasionally and if mixture threatens to scorch, add a little water, turn heat to lowest point, and slide a diffuser underneath pot.
9

Remove lid and if gravy seems thin, boil uncovered 20-30 minutes, stirring occasionally.
10

Taste for salt and pepper and adjust.
11

Serve over boiled or mashed potatoes and, for additional color, scatter a little parsley over each portion.