Rhondas Original Beef Onion Bake Recipes

PUB-STYLE STEAK AND ONION PIE

Steps:

• In a large dutch oven or sauce pan, heat 2 tablespoons of olive or avocado oil.
• In a bowl, toss the meat in 1/4 cup of flour to coat.
• Add diced onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften and the onion is translucent.
• Next, add the meat to the pan and saute until browned on all sides.
• Add in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste.
• Then, add the potatoes to the pot and pour in the Worcestershire sauce, beer and beef broth, scraping the bottom of the pan to get the browned bits off.
• Heat, covered, over medium-low heat for 45-50 minutes or until the potatoes are tender.
• After the stew has cooked through, make a slurry with 3 tablespoons of flour and 1/2 cup of cold water in a separate bowl, then pour into the stew to thicken it. Stir and turn off the heat.
• Preheat the oven to 425 degrees F, unroll the refrigerated pie crust and press into a 9-inch pie pan.
• Fill your pie dish with the stew filling, roll out the other pie crust and cover the pie. Brush the top crust with egg yolk, cut a couple of slits in the center of the crust and bake for 25-30 minutes until golden.
• Let rest for a few minutes, then enjoy!

ROASTED VIDALIA ONIONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.