Onion-Smothered Beef

1. 1

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

2. 2

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

3. 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. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 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. 9

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

10. 10

    Taste for salt and pepper and adjust.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.