Beef and Onion Stew
| Yield: | 4 Servings |
| Categories: | Main Dishes, French, Beef, Soups |
| 1 | lb | Leftover beef (preferably |
| From Pot-au-feu, or from | ||
| Roast beef) sliced as thinly | ||
| As possible | ||
| 4 | tb | Butter |
| 3 | md | Yellow onions, sliced thinly |
| And separated into rings | ||
| Flour | ||
| 1 | tb | Plus, red wine vinegar, to |
| Taste | ||
| Stock, Pot-au-Feu broth, or | ||
| Canned beef broth. | ||
| 1 | sm | Bay leaf |
| 1 | Sprig fresh thyme, or sub- | |
| Stitute 1 t dried. | ||
| 1 | tb | Dijon-type mustard, or to |
| Taste | ||
| Fresh bread crumbs | ||
| 1/3 | c | Chopped fresh parsley |
| 1/2 | Lemon, juice |
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