Beef Stew With Caramelized Onions And Red Wine

Total Time: 2 hrs 40 mins Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 6
• 3 lbs beef stew meat, preferably chuck, trimmed of excess fat
• kosher salt
• fresh ground pepper
• vegetable oil
• 2 tablespoons butter
• 3 yellow onions, thinly sliced
• 2 teaspoons sugar
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons dried thyme
• 1 1/2 cups red wine, such as pinot noir
• 1/2 cup low sodium beef broth or 1/2 cup chicken broth
• 1 tablespoon tomato paste

Recipe

• 1 cut the meat into 2-inch pieces, rinse, and pat dry with paper towels.
• 2 sprinkle with salt and pepper.
• 3 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.
• 4 when oil shimmers, add enough meat to cover bottom in 1 layer.
• 5 cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
• 6 turn and brown on the other side, about 5 minutes more.
• 7 transfer meat to a plate and continue with remaining meat, adding more oil to pot on between batches as needed.
• 8 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.
• 9 decrease heat to low and sprinkle the sugar over the onions.
• 10 cook, stirring occasionally, until onions are limp and golden, about 15 minutes.
• 11 stir in the flour and thyme and increase heat to high.
• 12 stir 1 minute, then pour in the wine and broth and let liquid come to a boil.
• 13 stir in the tomato paste.
• 14 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.
• 15 remove from heat and let stand 5-10 minutes before serving to settle flavors.