Beef Stew With Caramelized Onions And Red Wine

Name: Beef Stew With Caramelized Onions And Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs beef stew meat, preferably chuck, trimmed of excess fat; kosher salt; fresh ground pepper; vegetable oil; 2 tablespoons butter; 3 yellow onions, thinly sliced; 2 teaspoons sugar; 2 tablespoons all-purpose flour; 1 1/2 teaspoons dried thyme; 1 1/2 cups red wine, such as Pinot Noir; 1/2 cup low sodium beef broth or 1/2 cup chicken broth; 1 tablespoon tomato paste

Servings: persons

3 lbs beef stew meat, preferably chuck, trimmed of excess fat
kosher salt
fresh ground pepper
vegetable oil
2 tablespoons butter
3 yellow onions, thinly sliced
2 teaspoons sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme
1 1/2 cups red wine, such as Pinot Noir
1/2 cup low sodium beef broth or 1/2 cup chicken broth
1 tablespoon tomato paste

1
Cut the meat into 2-inch pieces, rinse, and pat dry with paper towels.
2
Sprinkle with salt and pepper.
3
Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
4
When oil shimmers, add enough meat to cover bottom in 1 layer.
5
Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
6
Turn and brown on the other side, about 5 minutes more.
7
Transfer meat to a plate and continue with remaining meat, adding more oil to pot on between batches as needed.
8
When last batch of meat has been removed, add the butter to the pot, then the onions and a good pinch of salt, and cook, stirring often, until onions are softened, about 3 minutes.
9
Decrease heat to low and sprinkle the sugar over the onions.
10
Cook, stirring occasionally, until onions are limp and golden, about 15 minutes.
11
Stir in the flour and thyme and increase heat to high.
12
Stir 1 minute, then pour in the wine and broth and let liquid come to a boil.
13
Stir in the tomato paste.
14
Return meat and any accumulate juices to pot, let liquid come to a boil, then decrease heat, cover, and simmer until meat is tender when pierced and sauce is thickened, 1 1/2 to 2 hours.
15
Remove from heat and let stand 5-10 minutes before serving to settle flavors.

1020

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lbs beef stew meat, preferably chuck, trimmed of excess fat, kosher salt, fresh ground pepper, vegetable oil, and more.

Yes, Beef Stew With Caramelized Onions And Red Wine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!