A few weeks ago, when it got cooler and I was feeling more pandemic-weary, I did something I hadn’t done in years: I made a hearty beef stew.
I’d forgotten all about beef stew, seduced by the likes of wine-braised short ribs and fancy Bourguignon. But while braises and Bourguignons may look more impressive for company than stew, they don’t fit with the mood of the country right now—or at least not with my own.
A pot bubbling slowly on the stove is much more in tune with the moment. Its belly is full of tender beef chunks, carrot nuggets, onion and herb slices, and so on. This dish is as cozy as my favorite moth-eaten sweater from a thrift store. It’s a brown cashmere turtleneck that I wear when I want to feel like I’m wearing a blanket. A hearty beef stew served over fluffy mashed potatoes (or polenta, noodles, or rice) is comforting in that way.
To make a good stew, you don’t need any special ingredients. However, homemade stock will always taste better than most store-bought stock. Chicken stock I make myself is my go-to. I use it in beef dishes too because I always have it on hand. Given the choice, I’d even go for homemade vegetable stock over store-bought beef stock here. This said, if your freezer is stockless, just use what’s easy to come by. Beef stews are as forgiving as they are satisfying.
I also say to put some ale or beer into the stew pot, but you don’t have to say which one. Whatever you like to drink will work, including nonalcoholic brands.
The ale does two things: it makes the sauce taste better, and it also balances out the sweetness of the red onions and carrots that are mixed in with the beef. This keeps the dish from becoming too sweet. Advertising.
Ground coriander and allspice add an earthy depth to the dish, and a blob of rosy tomato paste deepens all the flavors by increasing the umami.
Like most stews (and braises and Bourguignons, for that matter), this one improves as it sits. The dish will taste even better and be just as comforting the second day, and you won’t even have to cook another meal. Even if it doesn’t make you feel better, it will give you more time to curl up in your favorite sweater and relax on the couch, which is always a good thing.
Beef stew is a beloved comfort food, with its rich savory gravy tender chunks of beef, and hearty mix of vegetables. Onions are a classic component, providing aromatic flavor and texture. But with different onion varieties to choose from, which is best for beef stew? Can you use red onion?
As an avid home cook and stew lover, I decided to find out. I was curious if swapping traditional yellow onion for red would make for a noticeably different beef stew. Turns out, the answer is a resounding yes!
In this article I’ll share my experience testing red onion in beef stew and how it compared to the classic yellow variety. You’ll learn
- Key differences between red and yellow onions
- How red onion impacts beef stew’s taste and texture
- Tips for cooking with red onion in stew
- My verdict on whether red onion improves beef stew
So let’s dive in and settle this red onion beef stew debate!
Red Onion vs. Yellow Onion: What’s the Difference?
Before we get into how red onion changes stew, it’s helpful to know what the main differences are between red and yellow onions. Here are some key contrasts:
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Flavor profile: Yellow onions have a more mellow, subtly sweet taste. Red onions are bolder and sharper, with a tangy zing.
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Aroma: When cooked, yellow onions release a rich, savory, classic oniony aroma. Red onions have a less pungent smell.
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Texture: Yellow onions soften more readily when cooked. Red onions maintain some bite and crunch.
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Moistness: Yellow onions have a higher moisture content. Red onions are drier.
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Color: Yellow onions are pale yellow. Red onions have deep magenta-red outer layers and white interior.
With red onions bringing greater sharpness and crunch while yellow onions offer sweetness and tenderness, incorporating red onion in beef stew seemed like it could provide an interesting contrast. But how would it actually turn out? I decided to find out through a taste test.
Testing Red Onion Beef Stew
To compare how red onion impacts beef stew versus the traditional yellow onion, I made two batches of beef stew. One had yellow onion. The other I prepared identically, simply swapping in red onion. Here’s a quick rundown of the basic recipe I followed:
- 1 lb beef stew meat
- 3 cups beef broth
- 1 onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 russet potatoes, cubed
- 1/4 cup flour
- oil for browning
- salt, pepper, other seasonings
I kept all ingredients and quantities the same, except for exchanging sliced red onion for the yellow onion in one version.
After simmering the stews gently for 2-3 hours until the meat was fall-apart tender, it was time for a side-by-side taste comparison. Immediately, I noticed differences in aroma and appearance.
Aroma and Visual Differences
Right away when I opened the lid, the yellow onion beef stew greeted me with that signature savory, beefy stew scent. The red onion version had a less potent aroma.
In the pot, the red onion beef stew looked brighter, with flecks of purple peeking through the gravy. The yellow onion stew had the classic beige, creamy look.
Already I could detect subtleties from the onion swap. But the real test would be in the flavor. Time to dig in!
Flavor and Texture Contrasts
Taking initial bites of the two stews, the distinctions were clear:
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Flavor – The yellow onion beef stew had a rich, mellow taste, with the onion blending into the gravy seamlessly. The red onion stew had a sharper zing, with the onion giving a more pronounced, tangy kick.
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Texture – As expected, the yellow onion had softened into tenderness, practically melting into the stew. The red onion retained a slight crunch, providing little bursts of texture throughout the spoonfuls.
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Overall experience – The yellow onion stew was deeply savory and soothing. The red onion stew felt brighter and more lively on the palate.
Beyond the onion itself, the choice of onion also impacted the broader stew flavor:
- The yellow onion allowed the natural sweetness of the carrots and onions to come through. The red onion covered up some of those mellower notes.
- The red onion intensified the beefiness of the stew, overpowering it less than the sweeter yellow variety did.
As I kept enjoying bowlfuls of each stew, I definitely preferred the yellow onion version. The red onion gave a bolder punch of flavor, but the mellow sweetness and soft texture of the yellow onion ultimately felt more suited for this classic dish.
However, I could see red onion working well in stews with more assertive seasoning, like a chili or curry where you want onion sharpness to cut through. The texture could also be nice in chunkier stews with larger vegetable pieces.
Tips for Cooking Red Onion in Beef Stew
While I personally favor yellow onion for beef stew after this test, red onion can still add its own uniqueness. If you want to incorporate red onion, here are some tips:
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Sweat the onions first – Sauteeing the red onion in oil briefly before adding to the stew will mellow its sharpness.
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Slice thinly – Thin slices instead of large chunks can make red onion melt into the stew more evenly.
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Mix red and yellow – Using half red and half yellow onion gives you the best of both worlds.
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Season assertively – Spices like chili powder, garlic, and paprika pair well with red onion’s zing.
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Consider your beef cuts – Red onion may complement richer cuts like chuck roast better than leaner beef.
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Caramelize for maximum flavor – Browning the red onions deeply enhances their natural sweetness.
With the right techniques and recipe tweaks, red onion can absolutely still make for tasty beef stew. Give it a try and see if you become a red onion beef stew convert!
The Verdict: Does Red Onion Improve Beef Stew?
After thoroughly testing red onion versus yellow onion for beef stew, do I think the red variety improves the dish? Personally, I still prefer the mellower sweetness and softness of yellow onion here.
However, red onion can add its own unique flair in terms of color, texture, tangy bite, and bolder beefiness. It may appeal in particular to those who enjoy more assertive onion flavor.
Rather than replacing yellow onion entirely, I suggest incorporating red onion as a complement, such as sweating half red and half yellow. This balances the two for an appealing compromise.
The beauty of cooking is experimenting with different ingredients to discover new flavors you love. Next time you make beef stew, consider giving red onion a chance. You may just find a new favorite twist on a cozy classic.
Recipe: Hearty Beef Stew With Red Onions and Ale
Makes: 6 servings
Total time: 3 hours
Ingredients:
- 2 pounds boneless beef stew meat, cut into 1-inch chunks
- Kosher salt and black pepper
- 3 medium red onions
- 1 to 2 tablespoons all-purpose flour
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil, plus more as needed
- 4 garlic cloves, thinly sliced
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 2 cups beef or chicken stock, preferably homemade
- 1 cup ale or beer (nonalcoholic is fine)
- 1 rosemary sprig
- 3 carrots, sliced
- 1 tablespoon brandy or cider vinegar, plus more to taste
- Chopped chives, for garnish
- Flaky sea salt, for garnish
Steps:
1. Season the beef all over with salt and pepper. Set aside while you prepare the onions.
2. Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
3. Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add the beef in small pieces so that it doesn’t crowd the pan. Sear each piece for 5 to 6 minutes, or until it’s dark all over. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
4. Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer. Advertising.
5. When you make a well in the middle of the onions, add the tomato paste, coriander, and allspice. Stir the ingredients together and cook for one minute, until the paste turns darker. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
6. Give the beef a stir, then add onion wedges. After 15 minutes, add the carrots and stir them in. Keep simmering for another 30 to 45 minutes, or until the meat, onions, and carrots are all soft.
7. Move the meat and vegetables to a platter with a slotted spoon if the sauce seems thin. Cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.
The BEST Beef Stew Recipe – Hundreds of 5-Star Reviews!!
FAQ
What kind of onion is good in beef stew?
Can I substitute red onion for white onion?
Are red onions good for soup?
Can you cook with red onions?
Are red onions good for beef stew?
With their mild to strong flavors, these onions offer a unique twist on the traditional beef stew. As red onions cook down, they release a subtle sweetness that mingles harmoniously with the savory components of the stew. They maintain a firmer texture when cooked, adding subtle contrast to the dish.
What is the difference between red onion and regular onion?
Onions are good for your health, low in carbs and no fat. They also have sulfur compounds with antioxidant action. Both red onion and regular onion are healthy. The main difference is that red onions are rich in anthocyanins, a plant pigment with more antioxidants effects.
What do red onions taste like in beef stew?
Red Onions Red onions bring a pop of color and a slightly different taste to your beef stew. With their mild to strong flavors, these onions offer a unique twist on the traditional beef stew. As red onions cook down, they release a subtle sweetness that mingles harmoniously with the savory components of the stew.
Are yellow onions good for beef stew?
Yellow onions are an ideal choice for beef stew due to their robust flavor and ability to hold up well during the cooking process. These versatile onions have a perfect balance of sweet and tangy flavors, complementing the rich, meaty taste of beef.