Thick Caramelized Onion and Beef Stew

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Thick Caramelized Onion and Beef Stew AI-generated image
110 minTotal time
MediumDifficulty
550kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Beef chuck Beef brisket cut into similar-sized cubes
  • Butter An additional tablespoon of olive oil
  • Fresh thyme leaves Dried thyme, using about one-third as much
  • Red wine An equal amount of extra beef broth

Nutrition per serving

Estimated values for 1 serving, 550 kcal

Protein35 g
Carbohydrates32 g
Fat31 g

Fiber 4 g · Sugar 9 g · Sodium 720 mg

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A rich and hearty stew combining tender beef chunks with deeply caramelized onions, simmered until thick and flavorful. Perfect comfort food for chilly days, offering a luscious texture and robust taste.

Steps

  1. Heat olive oil and butter in a heavy-bottomed pot over medium heat.
  2. Add sliced onions and cook slowly, stirring frequently until they turn deep golden brown and caramelized, about 20-25 minutes.
  3. Add minced garlic and cook for another minute.
  4. Increase heat to medium-high and add beef cubes; brown all sides for 5-7 minutes.
  5. Stir in tomato paste and cook for 1 minute.
  6. Sprinkle flour over the beef and onions, stirring well to coat and thicken the mixture.
  7. Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot.
  8. Add thyme, salt, and pepper.
  9. Reduce heat to low, cover, and simmer gently for 1 hour or until beef is tender and stew is thickened.
  10. Adjust seasoning as needed and garnish with fresh parsley before serving.

Tips for Thick Caramelized Onion and Beef Stew

  • Deep golden onions should look glossy and jammy; pale onions give the stew a less rounded flavor.
  • Keep the simmer gentle: vigorous bubbling can make the beef tougher and cause the thick sauce to catch on the pot.
  • The stew will thicken further as it stands, so judge the sauce after a few minutes of resting before serving.

Drink pairing

A medium-bodied red like a Rioja
Its ripe fruit and balanced structure complement the beef and savory sweetness of the caramelized onions.

0% option: Sparkling water with a splash of tart cherry juice

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot, adding a splash of broth if the sauce has become too thick.

Frequently asked questions

How can I tell when the beef is tender?
A piece should yield easily to a fork without feeling firm or chewy. If needed, continue simmering gently and check again after a short interval.

Why is my stew thinner than expected?
It may need more gentle simmering; the sauce also thickens as it rests. Avoid a hard boil, which can toughen the beef.

Can I make this stew ahead?
Yes. The flavors meld as it rests, and it keeps refrigerated for 3–4 days. Reheat until steaming hot before serving.
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