Beef and Onion Stew

Beef and Onion Stew Recipe - Hearty and Flavorful Meal

Preparation time: 20 minutes | Cooking time: 2.5 hours | Servings: 6

Introduction

Beef and Onion Stew is a hearty and comforting dish that combines tender pieces of beef with the sweet and savory flavors of onions, all simmered together in a rich and aromatic broth. This recipe is perfect for a cozy dinner on a chilly evening, offering a satisfying meal that warms you from the inside out. With its simple ingredients and straightforward preparation, this stew is a testament to the power of classic cooking techniques to create deep, complex flavors.

History

The tradition of cooking meat with onions and spices in a liquid base can be traced back centuries across various cultures. Beef and Onion Stew, in particular, has roots in European cuisine, where stews were a practical way to cook tougher cuts of meat until tender. Over time, regional variations developed, incorporating local ingredients and flavors. This recipe draws on these traditions, blending spices like cinnamon, cloves, and nutmeg to add depth and warmth to the dish.

Ingredients

3 tbsp unsalted butter
3 tbsp olive oil
2 onions, thinly sliced
3 lb (1.36 kg) boneless beef chuck, cut into pieces
0.5 cup flour
1 cup dry red wine
0.5 tsp salt
0.25 tsp pepper
0.13 tsp cinnamon
0.13 tsp ground cloves
0.13 tsp nutmeg
1 cup beef broth
chopped parsley

How to prepare

In a Dutch oven, melt 1 tbsp of butter with 1 tbsp of oil.
Add onions and cook until they become golden and tender. Transfer them to a bowl.
In the same pan, melt 1 tbsp of butter with 1 tbsp of oil.
Coat beef cubes in flour. Add half of the beef cubes to the pan and cook until they are browned on all sides. Transfer them to the bowl with onions. Brown the remaining beef in the remaining butter and oil. Transfer it to the bowl.
Add wine to the pan and cook for 1 minute.
Return the meat and onions to the pan. Add salt, pepper, cinnamon, cloves, nutmeg, and broth.
Bring it to a simmer and cover the pan.
Cook for 2.5 hours or until the meat is tender.
Sprinkle the stew with parsley. Serve it hot with polenta or mashed potatoes.

Variations

For a twist on the classic, try adding root vegetables like carrots and parsnips during the last hour of cooking for added sweetness and texture. A splash of balsamic vinegar stirred in just before serving can brighten the flavors with a touch of acidity.

Cooking Tips & Tricks

For the best results, use a heavy-bottomed pot or Dutch oven that distributes heat evenly. Browning the beef in batches ensures that each piece develops a rich caramelization, which adds flavor to the stew. Deglazing the pan with red wine not only adds complexity to the dish but also allows you to scrape up any flavorful bits stuck to the bottom of the pan. Finally, cooking the stew slowly and gently allows the meat to become tender and the flavors to meld beautifully.

Serving Suggestions

This stew pairs beautifully with starchy sides like polenta or mashed potatoes, which complement the rich flavors of the stew and provide a comforting base. A simple green salad dressed with vinaigrette can add a refreshing contrast to the hearty stew.

Cooking Techniques

Slow simmering is key to developing the flavors and tenderizing the meat in this stew. Using a technique called "deglazing" to incorporate the flavorful bits from browning the meat into the sauce adds depth to the dish.

Ingredient Substitutions

For a gluten-free version, cornstarch or a gluten-free flour blend can replace the all-purpose flour. If you prefer not to cook with wine, beef broth can be used as an alternative, though the flavor profile will be slightly different.

Make Ahead Tips

This stew improves with time, making it an excellent make-ahead meal. Prepare the stew a day in advance and refrigerate it overnight. The flavors will deepen, and any excess fat will solidify on the surface, making it easy to remove before reheating.

Presentation Ideas

Serve the stew in a deep dish or bowl, garnished with a sprinkle of fresh chopped parsley for a pop of color. A side of crusty bread for dipping into the rich broth makes for a comforting and complete meal.

Pairing Recommendations

A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, pairs wonderfully with the rich flavors of the stew. For a non-alcoholic option, a robust black tea or a sparkling apple cider can complement the meal nicely.

Storage and Reheating Instructions

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stove over low heat, adding a little beef broth if necessary to thin the sauce. The stew can also be frozen for up to 3 months.

Nutrition Information

Calories per serving

A serving of Beef and Onion Stew contains approximately 400 calories, making it a hearty and satisfying meal option. The balance of protein, fats, and carbohydrates provides sustained energy, making it an ideal dish for colder months.

Carbohydrates

This Beef and Onion Stew is relatively low in carbohydrates, with the primary sources being the onions and flour used for thickening. A serving of this stew contains approximately 15 grams of carbohydrates. The onions also contribute dietary fiber, which is beneficial for digestive health.

Fats

The stew contains a moderate amount of fat, primarily from the beef chuck and the unsalted butter used in cooking. Each serving has about 20 grams of fat, including both saturated and unsaturated fats. Using olive oil, which is high in monounsaturated fats, helps balance the fat profile of the dish.

Proteins

Beef is an excellent source of high-quality protein, and this stew is no exception. A serving of Beef and Onion Stew provides roughly 35 grams of protein, which is essential for muscle repair and growth, as well as overall body function.

Vitamins and minerals

This stew is a good source of several vitamins and minerals, including iron from the beef, which is important for transporting oxygen in the blood. The onions provide vitamin C, which supports the immune system, and the beef broth contributes to the stew's overall mineral content, including zinc and selenium.

Alergens

The primary allergens in this recipe are gluten (from the flour used to coat the beef) and dairy (from the butter). Individuals with sensitivities to these ingredients can make substitutions to accommodate their dietary needs.

Summary

Overall, Beef and Onion Stew is a nutritious and balanced dish, offering a good mix of protein, fats, and carbohydrates, along with essential vitamins and minerals. It's a comforting and satisfying meal that can be part of a healthy diet.

Summary

Beef and Onion Stew is a classic dish that combines simple ingredients into a rich and flavorful meal. With its deep, comforting flavors and nutritious profile, it's a perfect dish for gathering around the table on a cold day. Whether you stick to the traditional recipe or explore variations, this stew is sure to satisfy.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Beef and Onion Stew. It was many years ago, back when I was just a young girl learning the ropes of cooking from my own grandmother. She was a master in the kitchen, always whipping up delicious meals with ease and grace. One day, while rummaging through her old recipe box, I came across a faded index card with the title "Beef and Onion Stew" scrawled across the top in elegant cursive handwriting.

Intrigued, I asked my grandmother about the recipe. She smiled and told me that it was a family favorite passed down from her own mother. She then proceeded to teach me how to make the stew, guiding me through each step with patience and care. As the savory aroma of the simmering beef and onions filled the kitchen, I knew that this recipe was something special.

Over the years, I continued to perfect the Beef and Onion Stew recipe, adding my own personal touches and tweaks along the way. I would often make it for family gatherings and special occasions, always receiving rave reviews from friends and loved ones. The recipe became a staple in my own culinary repertoire, a comforting dish that never failed to bring joy and satisfaction to those who tasted it.

But the story of how I learned to make Beef and Onion Stew doesn't end there. As I grew older and ventured out into the world, I discovered that there were countless variations of the recipe, each with its own unique twist and flavor profile. I began to experiment with different ingredients and cooking methods, expanding my culinary horizons and discovering new ways to elevate the humble stew.

I learned to make Beef and Onion Stew from a kind elderly woman I met while traveling through the countryside of France. She invited me into her quaint kitchen and showed me how to simmer the beef in red wine and herbs, creating a rich and robust flavor that I had never experienced before. I brought home her recipe and added it to my collection, cherishing the memories of our time spent together in that cozy kitchen.

I also learned to make Beef and Onion Stew from a street vendor in Thailand, who taught me how to infuse the dish with fragrant spices and coconut milk, giving it a tangy and exotic flair. I brought home his recipe as well, savoring the memories of the bustling marketplace where I first tasted his delicious creation.

And so, my recipe for Beef and Onion Stew has evolved over the years, incorporating elements from various cultures and cuisines to create a truly global fusion of flavors. Each time I make the stew, I am reminded of the incredible journey I have been on, the people I have met, and the memories I have made along the way.

As I sit here now, stirring a pot of Beef and Onion Stew on the stove, I can't help but feel grateful for all the experiences that have shaped me into the cook I am today. This recipe may have started as a simple index card in my grandmother's recipe box, but it has since become a symbol of my love for cooking and my passion for exploring new culinary horizons.

I hope that one day, my own grandchildren will stumble upon this recipe for Beef and Onion Stew and feel the same thrill of discovery that I did all those years ago. And I hope that they, too, will carry on the tradition of sharing delicious meals and creating lasting memories in the kitchen, just as I have done. For in the end, it is not just about the food we cook, but the stories we tell and the connections we make along the way.