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Beef and Onions with Cumin

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“A very tasty stew that goes beautifully with rice and a crisp mixed salad. I got the basic recipe from a book purchased from a second hand shop and have adapted it. I sometimes add mushrooms and also serve it with a dollop of sour cream.”
1hr 30mins

Ingredients Nutrition

  • 1 12 lbs chuck steaks or 1 12 lbs beef blade steak
  • 12 ounces onions
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 1 12 cups beef stock
  • 1 clove garlic
  • 1 teaspoon cumin
  • 12 teaspoon marjoram
  • 1 tablespoon wine vinegar
  • salt & freshly ground black pepper


  1. Cut meat across the grain into thin fingerlength strips.
  2. Peel onions, slice crossways and separate into rings.
  3. Put the butter and oil into frying pan.
  4. Add the onion rings and cook covered, over a low heat until transparent.
  5. Turn them over constantly so that they cook evenly, but do not brown- remove from pan.
  6. Increase heat, put strips of meat into pan and brown.
  7. Add onion rings, sprinkle with flour and stir.
  8. When flour begins to colour, pour in stock.
  9. Add peeled and crushed garlic, cumin, marjoram, wine vinegar, salt and pepper.
  10. Stir well, then cover and simmer for 1 hour over a moderate heat or until tender.

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