Slow-cooked tender beef, bacon, carrots, potatoes, and a tasty gravy broth make the most flavorful, rich, and hearty beef stew. You can make this recipe on the stove, in the oven, in a slow cooker, or in an instant pot. It tastes like it came from a restaurant.
An easy (FOOL-PROOF) loaf of artisan bread and a classic wedge salad go great with stew.
Anyone who is new to my blog, please know that before I post a new recipe (like this amazing Beef Stew!), I make sure it works perfectly in my kitchen many times. I only share it when I’m sure it’s the best!
I remember having the best beef Bourguignon in France, and this stew makes me miss it so much! This recipe is a lot like the French version because it has red wine, but I added potatoes because that’s what Americans do with beef stew. It’s includes the best ingredients, simmered together to make the most amazing, flavorful stew!.
Beef stew is a hearty, comforting dish that’s loved by many. Between the tender beef, rich gravy, and array of vegetables, it’s got something for everyone. One of the key components that adds tons of flavor is the onion. Selecting the right type of onion is important to get the perfect flavor and texture after hours of simmering. Read on to learn which varieties are best for beef stew recipes.
The Onion Family
Onions come in a wide range of types, flavors, sizes, and colors. But they all fall into a few main categories:
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Yellow Onions – These are the ubiquitous brown-skinned onions seen in most grocery stores. They have a balanced, mildly pungent flavor that is versatile for cooking.
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White Onions – Similar in shape to yellow onions, these have a pale white skin and flesh. They tend to be more pungent and better for raw applications.
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Red Onions – Identifiable by their purple outer skin, these have a bold flavor raw but mellow out when cooked
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Sweet Onions – Varieties like Vidalia and Walla Walla have higher sugar content and milder taste
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Green Onions – Also called scallions, these have long green stems and small white bulbs. They offer a fresh, herbaceous flavor.
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Pearl Onions – These small, creamy white onions are about the size of a marble. They have a delicately sweet flavor when cooked.
Choosing the Right Onion for Beef Stew
When selecting onions for beef stew recipes, consider a few factors:
Flavor Profile – Onions should complement the rich, hearty flavors in beef stew without overpowering. Pungent types like white onions can stand out too much. Sweet onions lack the depth needed. Yellow onions give just the right balance of sweet, spicy and earthy notes.
Aroma – Part of onions’ appeal is their aromatic quality while cooking. Sweating yellow onion slices in the pot gives beef stew incredible smell appeal. Their balanced sulfur compounds perfume the kitchen.
Texture – After hours of braising, onions should melt into the gravy yet still retain a bit of texture. Scallions would disappear completely. Yellow onions soften while keeping a trace of fiber.
Appearance – The onion pieces should look appealing scattered throughout the stew yet not dominate visually. White onions would look too stark. Yellow onions blend in with the beef and broth nicely.
Bite – A tiny bit of firmness is ideal so onions give a subtle crunch among the fall-apart meat and potatoes. Red onions would be too crisp. Yellows strike the right balance, softening but not completely.
Caramelization – When sautéed in the stew pot, onions should take on rich brown color via the Maillard reaction. Sweet onions won’t brown as well as yellow onions, which caramelize beautifully.
Prepping Yellow Onions for Beef Stew
To maximize their flavor and texture, proper prep of yellow onions is key:
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Peel – Remove just the papery outer skin to expose the fresh, moist layers underneath. Leave the root end intact.
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Halve – Cut lengthwise through the root. This will help the layers hold together during cooking.
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Slice – Cut halves into 1/4-inch thick half-moons. Uniform thin slices will cook evenly.
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Sweat – Cook over medium-low heat so the onions gently sweat out moisture before browning.
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Sauté – Once translucent, increase heat to medium-high to brown the onions, stirring frequently.
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Deglaze – Scrape up browned bits from pan after onions are done. This adds rich fond flavor.
Following this simple process will coax the most flavor and best texture from yellow onions in your beef stew.
Other Onion Tips for Beef Stew
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Raw red or white onions can be used in quick braised beef stews where onions don’t cook as long.
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Shallots can supplement yellow onions for extra complexity. Just mince finely so they melt into the gravy.
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Onion powder can provide subtle background onion flavor without distinct pieces.
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Caramelizing onions very slowly over low heat for an hour brings out their natural sugars incredibly.
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Dehydrated onion flakes rehydrate well for simple one-pot stews on camping trips.
Putting It All Together
With their well-balanced flavor, soft but substantial texture, and beautiful caramelized brown color, yellow onions are perfectly suited for the long cooking times of beef stew recipes. Their versatility and wide availability also make them the easy choice for home cooks. Just be sure to start with fresh, firm bulbs and chop them uniformly thin. By sweating them first over gentle heat, then browning in batches, you’ll draw out their absolute best flavors. Follow these simple steps and tips for amazing onion flavor in your next pot of hearty beef stew!
How to make Beef Stew:
- To dry the beef cubes, put them in a ziplock bag with flour, salt, and pepper. Toss well to coat.
- Add bacon to a large Dutch oven or stock pot. Turn the heat down to medium-low and cook until browned, flipping the food over every so often. Move to a plate lined with paper towels and cut into small pieces.
- Heat the pan with bacon grease over medium-high heat. When the pan is hot, add the beef in two or three batches so that it doesn’t get too crowded. If necessary, add a little oil and sear each side for a few minutes, until it’s browned. Remove meat to a plate and set aside. Reduce heat to medium.
- Add onion and cook for 2-3 minutes. Add garlic and cook for 30 seconds. Mix the vinegar and wine into the pan while cooking over medium-high heat. Make sure to scrape up any browned bits on the bottom of the pan. Simmer for 10 minutes.
- Bearn, tomato paste, bay leaves, thyme, and rosemary should all be added. Season with a little more salt and pepper. Add beef and bacon back to the pot. Bring to a boil then reduce heat to a simmer.
- Put the lid on and cook for 1 ½ hours, or until the beef is soft.
- Set a sauté pan over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil. If you are using mushrooms, do the following: Add mushrooms to the pan in a single layer. Cook for several minutes (without touching). When the bottom is golden, turn it over and cook for a few more minutes.
- Put in the frozen pearl onions, mushrooms, potatoes, and carrots. Cook for another 15 to 20 minutes, until the carrots and potatoes are soft.
- Taste broth. Add more salt, pepper, bullion, rosemary, thyme, or garlic powder if you think it needs it. Add a sprinkle of crushed red pepper, if desired.
- Put some of the hot broth in a bowl and add the flour. Mix the flour into the broth until it is smooth. Put it in the pot and cook for two to five minutes, until the broth gets a little thicker.
- Garnish with fresh parsley. Serve with artisan bread.
French Onion Beef Stew!? | Chef Jean-Pierre
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