Stewed beef with onions
4 servings
180 minutes
Beef stew with onions is a simple yet deeply flavorful dish of Russian cuisine, known for its rich aroma and tenderness of the meat. The beef simmered in its own juices with onions and spices becomes juicy, while the caramelized onions add a sweet note. Historically, this dish was popular among peasants and workers as it required minimal ingredients but provided a hearty and nutritious meal. Its versatility allows it to be served as a standalone dish or with sides like mashed potatoes, buckwheat, or fresh bread. Slow cooking reveals the rich flavor of the beef, making it tender and infused with the aroma of pepper and onion. An ideal option for a cozy home dinner that fills the house with warmth and traditions.
1
Cut the beef into small bite-sized pieces. Slice the onion in two ways: cut half of the onion lengthwise into feathers (this way, during stewing, the onion completely dissolves and becomes part of the sauce), and cut the other half into quarter-rings. In this case, some of the onion will dissolve and become part of the sauce, while some will still be visible in the meat.
- Beef: 1250 g
- Onion: 4 heads
2
Heat a deep skillet or sauté pan well over high heat. Place the chopped meat in the dry, well-heated pan. It will immediately release juice.
3
Wait until all the moisture evaporates and a crispy crust forms, then pour oil into the meat and mix well. After about 30 seconds, the oil will heat up and the meat will start frying in the oil. Immediately add all the onions and black peppercorns. Add salt.
- Vegetable oil: 60 ml
- Onion: 4 heads
- Black peppercorns: 20 pieces
- Beef: 1250 g
4
Mix well to coat the onion with oil. Let the onion fry with the meat, then pour boiling water over the meat until it is almost completely covered, and mix again.
- Onion: 4 heads
- Water: 150 ml
5
Wait for the water to boil again, reduce the heat to minimum, then cover the pan tightly without a steam vent. Simmer the meat on the lowest heat for 2-2.5 hours.