Braised Beef like Stew. Just change the side dishes!

A simple and delicious recipe for stewed (stewed) beef. The meat just melts in the mouth and breaks down into fibers, like a stew. And for its preparation it will take a minimum of effort - I put everything in a saucepan, put it on the fire and turned on the timer. Just perfect when time is tight. Can be cooked for a whole week, and only change side dishes.
Any part of the beef is suitable for stewing. You can take any meat, both old and tough - everything will be perfectly stewed.

Ingredients

• meat (beef) 1 kg
• onions 4 pcs (400-500 g)
• butter 150 g
• water 100 ml
• garlic 2-4 cloves
• salt 1.5-2 tsp (taste)
• freshly ground pepper to taste

Directions

1. Any part of beef is suitable for stewing. If there is meat with fat, it is great, if not, it is also not bad. Meat, you can take any, both old and tough - everything will be perfectly stewed.
2. We put the meat in a thick-walled saucepan; a brazier or cauldron is perfect.
3. Cut the onion into half rings.
4. On top, on the meat, lay out pieces of butter (you can take ghee).
5. Advice:
6. Beef, unlike pork, is rather lean and dietary, so oil will only benefit it and it will turn out tastier.
7. Pour in 100 ml of water.
8. We close the pan with a lid and simmer over low heat for about 1 hour.
9. An hour later, we open the lid, meat and onions, we gave a lot of juice.
10. Add salt, freshly ground pepper to taste and add chopped garlic.
11. It is not necessary to add garlic, but you can add a little for a light aroma.
12. We mix.
13. Cover the pot with a lid again and put the meat on the slowest heat.
14. The beef will languish for 1.5-2 hours.
15. The meat is ready.
16. The meat broth has boiled down, and the onion has practically dissolved in the meat.
17. The beef itself is very tender, it just breaks down into fibers, like stew.
18. As a side dish for our stewed beef, you can boil pasta, buckwheat or any other cereal. And, of course, boiled potatoes or mashed potatoes.
19. And don't forget vegetables, they are essential fiber for digestion. And if in the warm season vegetables are available in abundance, and a salad can be made from anything, then in winter it can be salads from fresh white cabbage or sauerkraut.