Save to Pinterest A rich and hearty beef stew featuring deeply caramelized onions, tender beef, and aromatic herbs for a comforting, flavor-packed meal.
I first made this stew on a chilly weekend & was amazed how caramelized onions took every bite from ordinary to extraordinary. It was the coziest comfort when friends came over.
Ingredients
- Beef chuck: 2 lbs (900 g), cut into 1.5-inch cubes
- Yellow onions: 3 large, thinly sliced
- Carrots: 3 medium, peeled and cut into 1-inch pieces
- Celery: 2 stalks, sliced
- Garlic: 3 cloves, minced
- Baby potatoes: 1½ lbs (700 g), halved
- Beef stock: 4 cups (1 L), gluten-free if needed
- Dry red wine: ½ cup (120 ml)
- Tomato paste: 2 tbsp
- Olive oil: 3 tbsp
- Unsalted butter: 2 tbsp
- Salt: 2 tsp, divided
- Black pepper: 1 tsp, freshly ground
- Fresh thyme leaves: 2 tsp (or 1 tsp dried thyme)
- Bay leaves: 2
- Worcestershire sauce: 1 tbsp
- Cornstarch slurry (optional): 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
- Brown the beef:
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season beef cubes with 1 tsp salt and pepper. Sear beef in batches until browned on all sides. Transfer browned beef to a plate.
- Caramelize the onions:
- Add remaining olive oil and butter to the pot. Add onions and ½ tsp salt. Cook over medium-low heat, stirring frequently, until onions are deeply caramelized and golden brown, about 25–30 minutes.
- Add flavor:
- Stir in garlic, cook for 1 minute until fragrant. Add tomato paste and cook for 2 minutes, stirring constantly.
- Deglaze:
- Deglaze with red wine, scraping up browned bits. Simmer for 2 minutes.
- Simmer stew:
- Return beef to the pot. Add carrots, celery, potatoes, thyme, bay leaves, Worcestershire sauce, remaining salt, and beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1½–2 hours, or until beef is very tender.
- Thicken (optional):
- If a thicker stew is desired, stir in cornstarch slurry and simmer uncovered for 5–10 minutes until thickened.
- Finish and serve:
- Remove bay leaves. Taste and adjust seasoning if needed. Serve hot, garnished with extra thyme if desired.
Save to Pinterest This stew was the centerpiece of our Sunday dinner, when everyone gathered & the house felt so warm with the savory aroma. Even picky eaters asked for seconds.
Required Tools
Large Dutch oven or heavy-bottomed pot, sharp knife, cutting board, wooden spoon, ladle
Allergen Information
Contains dairy (butter), soy (some Worcestershire sauces), and fish (may be present in some Worcestershire sauces). Use gluten-free beef stock and Worcestershire sauce for gluten-free needs.
Nutritional Information (per serving)
Calories: 420, Total Fat: 17 g, Carbohydrates: 32 g, Protein: 33 g
Save to Pinterest This beef stew is even better the next day as flavors develop overnight. Serve hot, and enjoy the comfort in each bite.
Recipe FAQs
- → How do I achieve deeply caramelized onions?
Cook sliced onions over medium-low heat, stirring often, for 25–30 minutes until golden brown and sweet.
- → What cut of beef works best?
Beef chuck cut into cubes ensures tender results after slow simmering and holds flavor well.
- → Can I make this gluten-free?
Yes, use gluten-free beef stock and check Worcestershire sauce ingredients to avoid gluten.
- → Are substitutions possible for potatoes?
Sweet potatoes can be used instead of baby potatoes for additional sweetness and a twist on the stew.
- → How do I thicken the stew?
Add a cornstarch slurry and simmer uncovered until the desired consistency is reached.
- → What herbs boost the flavor?
Fresh thyme and bay leaves deliver depth; garnish with extra thyme for a fragrant finish.