Beef Stew With Caramelized Onions and Red Wine

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READY IN: 2hrs 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the meat into 2-inch pieces, rinse, and pat dry with paper towels.
  • Sprinkle with salt and pepper.
  • 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.
  • When oil shimmers, add enough meat to cover bottom in 1 layer.
  • Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
  • Turn and brown on the other side, about 5 minutes more.
  • Transfer meat to a plate and continue with remaining meat, adding more oil to pot on between batches as needed.
  • 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.
  • Decrease heat to low and sprinkle the sugar over the onions.
  • Cook, stirring occasionally, until onions are limp and golden, about 15 minutes.
  • Stir in the flour and thyme and increase heat to high.
  • Stir 1 minute, then pour in the wine and broth and let liquid come to a boil.
  • Stir in the tomato paste.
  • Return meat and any accumulate juices to pot, let liquid come to a boil, then decrease heat, cover, and simmer until meat is tender when pierced and sauce is thickened, 1 1/2 to 2 hours.
  • Remove from heat and let stand 5-10 minutes before serving to settle flavors.
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