Beef And Onion Stew

Beef And Onion Stew
Servings: 8 Prep 20 mins Cook 3 hrs


  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 2 medium-size onions, quartered and thinly sliced
  • 3 pounds boneless beef chuck, cut into 2-inch pieces
  • 1/2 cup all-purpose flour
  • 1 cup dry hearty red wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 cup beef broth
  • Chopped parsley (optional)

Make It

1. In large Dutch oven, melt 1 tablespoon butter with 1 tablespoon oil over medium-low heat. Add onions; cook, stirring occasionally, until golden and very tender, about 15 minutes. Transfer to a bowl.

2. In same pan, melt 1 tablespoon butter with 1 tablespoon oil over medium heat. Coat beef cubes in flour, shaking off excess. Add half of beef cubes to pan; cook, turning, until beef is browned on all sides, 8 to 10 minutes. Transfer beef to bowl with onions. Brown remaining half of beef in remaining butter and oil. Transfer to bowl. Add wine to pan; cook, scraping up any browned bits from bottom of pan, for 1 minute.

3. Return meat and onions to pan. Add salt, pepper, cinnamon, cloves, nutmeg and broth. Bring to a simmer; cover pan. Cook, stirring occasionally, for 2-1/2 hours or until the meat is very tender when pierced with fork. If liquid becomes too thick, add a little water.

4. Sprinkle stew with chopped parsley, if desired. Serve hot with polenta or mashed potatoes.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 382, Fat, total (g): 19, chol. (mg): 128, sat. fat (g): 7, carb. (g): 10, fiber (g): 1, pro. (g): 40, sodium (mg): 349, Percent Daily Values are based on a 2,000 calorie diet.