Onions are an important aromatic vegetable that adds flavor to many savory dishes, like the well-known beef stew. When onions are cut and cooked correctly, they add a sweet, rich depth to stew that brings out the best in the hearty beef and vegetables.
But if the onions aren’t cut and prepared correctly, they can change the whole stew recipe. When you cook something unevenly, it gets a mix of crunchy, burned bits and soggy, mushy bits that don’t have the texture you want.
In this complete guide, we will walk through the entire process of selecting, prepping, and cutting onions specifically for beef stew recipes With these techniques, you’ll extract maximum flavor and properly meld the onions into the dish
Choosing the Right Onion Variety
Not all onions are created equal when it comes to stew. Here are the best options
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Yellow onions – The mild subtly sweet flavor makes them perfect for beef stew base. They melt into the gravy seamlessly without overpowering.
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Shallots – Shallots have a more complex, nuanced flavor. Use them in conjunction with yellow onions.
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Sweet onions – Varieties like Vidalias add sweetness and moisture without much bite. They pair well with tougher beef cuts.
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White onions – White onions work but can sometimes overpower with their sharper sulfur notes. Moderate amounts are best.
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Red onions – Skip red onions for stew. They tend to dominate stew recipes and alter the balance of flavors.
No matter which onion you select, choose firm, blemish-free bulbs with crisp outer skins. Avoid any mushy onions past their prime.
Prepping Onions for Safety and Ease of Cutting
Before cutting onions for stew, proper prep is key for safety, efficiency and ideal flavor. Follow these steps:
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Peel – Trim both ends of the onion, make a slit down the side, and peel off the papery outer skin. Try to remove minimal flesh.
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Halve – Cut the onion in half from root to stem end. This provides a flat, steady surface for safe chopping.
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Remove core – Using the tip of your knife, cut out the tough inner core and first layer or two of the onion. This is the strongest, most pungent part.
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Chill – For less teary prep, chill onions in the freezer for 30 minutes before cutting. The cold helps limit the gas reaction.
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Sharpen knife – Use a sharp chef’s knife or slicing knife with a thin blade. This reduces tearing of onion flesh during chopping.
Proper peeling, coring and chilling prepares the onions for even slicing and chopping.
Cutting Onions for Beef Stew recipes
Beef stew recipes call for onions cut in specific ways. Follow these techniques:
Onions Cut Into Large Dice
This method leaves hearty chunks that hold their shape during long cooking:
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Quarter onions – After peeling, halving and coring, cut each half into quarters.
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Make horizontal slices – Lay quarters flat-side down. Make several parallel cuts horizontally across the grain, leaving the root end intact.
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Make vertical slices – Hold onion firmly by root end. Make vertical cuts across previous slices to create large dices.
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Separate pieces – Break onion chunks apart into individual pieces. Try to keep uniform size, about 1-inch cubes.
Onions Cut Into Small Dice
For onions that meld completely into the gravy:
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Quarter and peel – Follow initial peeling, halving and coring steps.
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Slice thinly – Lay onion flat-side down and make thin, parallel horizontal slices across the grain. Keep root end intact.
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Dice finely – Grab onion by root end and make close, thin vertical cuts to create a fine dice.
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Separate – Break clusters of onion into individual small pieces, about 1/4-inch each.
Onions Cut Into Thin Strips
For a subtle burst of texture:
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Quarter onions – Peel, halve then quarter onions from root to stem end.
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Slice lengthwise – With root end facing you, make thin lengthwise cuts to create long strips.
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Cut crosswise – Rotate onion 90 degrees. Make thin crosswise slices across previous cuts to produce short strips.
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Separate – Break up clusters of strips so they are in individual pieces. Keep uniform.
Onions Cut In Half or Quarters
When onions will braise long and intact:
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Peel and trim – Remove just outer skin. Leave root and stem end intact.
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Halve or quarter – Cut peeled onion into halves or quarters lengthwise from root through stem end.
The intact inner layers will braise down gradually and add concentrated flavor.
Tips for Cutting Onions Without Tears
Onions can be tear-inducing during all that chopping and slicing. Here are some tips and tricks:
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Chill onions beforehand to slow down the tear gas reaction.
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Use a super sharp knife to avoid crushing onion and releasing compounds.
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Cut near a ventilated flame on the stove to draw gas away from your eyes.
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Wear safety goggles to form a barrier against the gases.
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Cut under running water to dilute and rinse away gases before reaching your eyes.
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Avoid rubbing your eyes and wash hands immediately after cutting onions to avoid further irritation.
With the proper onion variety, prep work, cutting technique and safety measures, you can master the art of onion slicing for sensational beef stew every time.
Storing Cut Onions Safely
Raw onions should be used within a day or two for best flavor and texture. Here are some storage tips:
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Place cut onions in an airtight container and refrigerate.
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If onions will sit longer than 2 days, spread them in a single layer on a plate before covering and refrigerating. This prevents moisture build up.
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For longer storage up to one week, seal tightly in a freezer bag and freeze. Thaw in the refrigerator before use.
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Prepared onions lose freshness and moisture quickly. Cook onions within 12-24 hours after cutting for optimal flavor and performance.
Properly stored, cut onions will provide maximum taste and texture enhancement to your finished beef stew.
With this complete guide to selecting, prepping, cutting, storing, and cooking with onions, you can elevate your next batch of beef stew to new heights of flavor. Show off your onion chopping skills in the kitchen!
Chop Onions for Crock Pot Beef Stew
FAQ
When should I add onions to stew?
How to make a beef stew?
To make a beef stew, add carrot and celery and stir for 1 minute to coat in flavors. Sprinkle flour evenly across the surface, then stir to coat. Add broth, red wine, tomato paste, and Worcestershire sauce. Stir to dissolve tomato paste and flour into the liquid. Add the cooked beef (including any juices), thyme, bay leaf, and potato. Stir.
How can one consume onions?
In the raw version, we consume a greater amount of potassium, calcium and phosphorus. We can think of creative ways to use onions, such as: salt seasoned with onions, pickled, in salads and as an ingredient in guacamole. Consumption of sautéed onions is common in sauces, as an accompaniment to meats, quiches and other dishes. An interesting way is to use it with rice at the time of cooking, to give a special flavor to the main dish. Fried, it can be part of the main course or an appetizer, like the famous onion rings. However, attention: the use of flour for breading and oil for dipping contribute to the increase of cholesterol.
How do you cook stew meat?
Cut up stew meat into 1″ chunks. Set aside. In a large Ziploc bag, add flour, seasoned salt and pepper. Seal bag and shake to combine. Add in stew meat. Shake well to coat with flour. In a large pot, over high heat, pour in vegetable oil. Once the oil is hot, add half the floured beef chunks.
How do you make the sauce for beef stew?
To make the sauce for beef stew, add beef broth, red wine (optional for extra flavor), Worcestershire sauce, flour, and tomato paste. These ingredients will thicken the sauce and add depth and savory flavors. Then, add potatoes, bay leaves, and thyme. The liquid should cover the ingredients at this stage.