Healthy: Caramelized Onion Beef Stew, Blueberry Boy Bait
This Caramelized Onion Beef Stew, Blueberry Boy Bait healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Caramelized Onion Beef Stew, Blueberry Boy Bait on food healthy recipe blog.
Tomorrow we are having Caramelized Onion Beef Stew. I will serve this with rolls. I am also planning to make the Blueberry Boy Bait this week.
Caramelized Onion Beef Stew
Sun Valley Mom / Stefanie
1/4 cup) vegetable oil
2 1/2 stew meat cut into 1-inch chunks
1 1/2 pound (750 grams) yellow onions, sliced
1 tablespoon unsalted butter
2 teaspoons sugar
2 tablespoons all-purpose (plain) flour
1 1/2 teaspoons dried thyme
2 medium russet potatoes, peeled and diced
1 bottle good-quality amber lager
1 cup beef broth
1 tablespoon tomato paste
Salt and ground pepper
In a large, heavy pot, warm the oil over high heat until hot but not smoking. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned. Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add the flour, thyme and potatoes and raise the heat to high. Stir for 1 minute, then pour in the lager or ale, letting it come to a vigorous boil. Stir in the broth and tomato paste and return to a boil. Return the meat and any accumulated juices on the plate to the pot, let the liquid come just to a boil, then reduce the heat to low, cover, and simmer until the meat is tender when pierced and the sauce is slightly thickened, 1 1/2 to 2 hours. Season to taste with salt and pepper. Serve on warmed individual plates.
Blueberry Boy Bait
Sharon via Cook’s Country magazine
Serves 12, generously
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping: Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
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