Beef Stew With Caramelized Onions And Red Wine

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In 'braises and stews' by tori ritchie

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Steps

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Cut the meat into 2-inch pieces , rinse , and pat dry with paper towels.

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Sprinkle with salt and pepper.

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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.

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When oil shimmers , add enough meat to cover bottom in 1 layer.

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Cook , without stirring , until meat lifts easily from pot with tongs and is well browned on bottom , about 5 minutes.

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Turn and brown on the other side , about 5 minutes more.

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Transfer meat to a plate and continue with remaining meat , adding more oil to pot on between batches as needed.

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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.

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Decrease heat to low and sprinkle the sugar over the onions.

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Cook , stirring occasionally , until onions are limp and golden , about 15 minutes.

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Stir in the flour and thyme and increase heat to high.

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Stir 1 minute , then pour in the wine.

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Ingredients

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beef stew meat, kosher salt, fresh ground pepper, vegetable oil, butter, yellow onions, sugar, all-purpose flour, dried thyme, red wine, low sodium beef broth, tomato paste