Ingredients for Beef Stew With Caramelized Onions And Red Wine
- 2 lbs Beef Stew Meat
- 1 tsp Kosher Salt
- 1/2 tsp Fresh Ground Pepper
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 2 large Yellow Onions, thinly sliced
- 2 tbsp Brown Sugar
- 2 tbsp All Purpose Flour
- 1 tsp Dried Thyme
- 1 cup Dry Red Wine
- 4 cups Low Sodium Beef Broth
- 2 tbsp Tomato Paste
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How to Make Beef Stew With Caramelized Onions And Red Wine
- Cut 2 lbs beef stew meat into 2-inch pieces, rinse, and pat dry with paper towels.
- Sprinkle with 1 tsp salt and 1/2 tsp black pepper.
- Coat the bottom of a 5- to 7-quart Dutch oven with 2 tbsp olive oil and set pot over medium-high heat.
- When oil shimmers, add enough meat to cover the bottom in 1 layer.
- Cook, without stirring, until meat lifts easily from the pot with tongs and is well browned on the bottom, about 5 minutes.
- Turn and brown on the other side, about 5 minutes more.
- Transfer meat to a plate and continue with the remaining meat, adding more oil to the pot between batches as needed.
- When the last batch of meat has been removed, add 2 tbsp butter to the pot, then the 2 large thinly sliced onions and a good pinch of salt, and cook, stirring often, until onions are softened, about 3 minutes.
- Decrease heat to low and sprinkle 2 tbsp brown sugar over the onions.
- Cook, stirring occasionally, until onions are limp and golden, about 15 minutes.
- Stir in 2 tbsp flour and 1 tsp thyme and increase heat to high.
- Stir 1 minute, then pour in 1 cup dry red wine and 4 cups beef broth and let the liquid come to a boil.
- Stir in 2 tbsp tomato paste.
- Return the meat and any accumulated juices to the pot, let the liquid come to a boil, then decrease heat, cover, and simmer until the meat is tender when pierced and the sauce is thickened, 1 1/2 to 2 hours.
- Remove from heat and let stand 5-10 minutes before serving to settle flavors.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
17g
Fat
34g
Carbs
3g
