French Onion Beef Stew

beef slow-cooked with caramelized onions, white wine, and thyme

Makes 4 portions · 764 kcal per serving

Ingredients

• 800 g beef stew meat
• 1200 g onion
• 15 g olive oil
• 50 g unsalted butter
• 6 g salt
• 2 g black pepper
• 12 g garlic
• 1 g dried thyme
• 20 g all purpose flour
• 150 g white wine
• 500 g beef stock
• 0.4 g bay leaf

Method

1. 1. Pat the beef dry and season with half the salt and the pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches without crowding the pot, then transfer to a plate.
2. 2. Lower the heat to medium-low. Add the butter, onions, and remaining salt. Cook 30–40 min, stirring regularly, until the onions are deeply browned and reduced. Add a splash of water and scrape the bottom whenever the browned bits begin to catch; do not let them burn.
3. 3. Stir in the garlic and thyme and cook 1 min. Stir in the flour and cook 2 min. Add the wine, scrape the bottom, and simmer until reduced by half.
4. 4. Return the beef and its juices. Add the stock and bay leaf and bring to a gentle simmer. The liquid should come most of the way up the beef; add a little water if needed.
5. 5. Cover and cook at 300°F / 150°C for 2½–3½ h, until the beef yields easily to a fork. Check halfway through and add a splash of water if the pot is drying out. For a slow cooker, transfer after bringing to a simmer and cook on low for 7–8 h, until fork-tender.
6. 6. Remove the bay leaf. If the gravy is thin, simmer uncovered on the stovetop until it coats a spoon; transfer from the slow cooker to a saucepan if needed. Skim excess fat and adjust the seasoning.

Notes

Serve over mashed potatoes or egg noodles.