Beef and onion stew with tomato and olive salad on the side.
This is a very hearty autumn or winter stew.
Beef and Onion Stew
2 pounds lean round or stew beef, cut into cubes
1/2 cup flour, salt and pepper to taste, for dredging
2 large onions, chopped
1/3 cup olive oil
3 T flour
1/2 cup cognac
2-3 cups beef stock
3 bay leaves
1 tsp. dried thyme
1 tsp. dried sage, crumbled, cayenne powder
For the stew, dredge beef cubes in flour, salt and pepper. Brown in olive oil over medium-high heat. Set aside. Add flour and cognac, stirring to pick up the tasty brown bits. Stir in stock and bring to a boil. If lumpy, use a whisk. Add chopped onions, bay leaves, thyme, sage, and beef to gravy. Stir. Simmer on low on stovetop, with a lid, for 1 hour. Stir occasionally.
Ladle over plain baked potatoes, one per person. Garnish with dollop sour cream and cayenne powder sprinkles. Serves 6.
Dredge the beef cubes
Brown beef cubes
Add beef, stir, and simmer
Garnish with sour cream and cayenne pepper and serve
Tomato and Olive Salad
1 cup grape tomatoes
1/2 cup chopped green olives and pimentos
2 T Olive Oil
1 T Olive Brine
Salt and Pepper to taste
Combine ingredients, toss with olive oil, add salt and pepper. Serve.