Egyptian Beef in Rich Onion Sauce

1 pound beef stew meat, cut into smaller pieces

2 T. butter

1 T. canola oil (not olive oil)

4 onions, very thinly sliced

2 cubes chicken bouillon

1 bay leaf

salt and ground black pepper to taste

1 1/2 cups water, or as needed

 

Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; stir and cook for 15 minutes. Add water to pot. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours. Check occasionally to make sure it doesn’t get too dry. Onions should release enough liquid along with the water to keep it moist. But if necessary, add a bit more water. When finished, beef should be very tender and the onions will have cooked down to a thick rich sauce. Serve with rice, pasta, or pita bread.