Onion-Smothered Beef

In ‘Falling Off the Bone’ by Jean Anderson

• Ready In: 2 hrs 45 mins
• Serves: 6

Ingredients

• 3  lbs boneless beef chuck, trimmed of excess fat and cut into 1/2-inch cubes
• 1  cup all-purpose flour, mixed with 2 teaspoons salt and 1/2 teaspoon pepper (seasoned flour)
• 4  tablespoons olive oil or 4  tablespoons bacon drippings
• 2  large yellow onions, halved lengthwise and each half sliced about 1/2 inch thick
• 1 1⁄2 cups beef broth
• 2  tablespoons  coarsely chopped fresh parsley

Directions

1. Dredge beef, a few pieces at a time, by shaking in a large plastic zipper bag with seasoned flour and set aside.
2. Heat oil in a large Dutch oven over med-high heat until ripples appear on pan bottom, 1 ½-2 minutes.
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. Add onions to pot and another tablespoon or so of oil if they seem skimpy.
5. Saute, stirring often, until browned, 12-15 minutes.
6. Return beef to pot along with accumulated juices, and broth, and bring to a boil.
7. Adjust heat so liquid barely bubbles, cover, and simmer slowly until beef is fork tender, 1 ¼-1 ½ hours.
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. Remove lid and if gravy seems thin, boil uncovered 20-30 minutes, stirring occasionally.
10. Taste for salt and pepper and adjust.
11. Serve over boiled or mashed potatoes and, for additional color, scatter a little parsley over each portion.