25-Min Dutch Beef & Onion Stew
Fast, savory Dutch classic: tender beef and caramelized onions in a rich, tangy gravy. Brown the meat, sauté the onions, then simmer everything together in one pot.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 3 medium yellow onions, sliced into thick wedges
- 1 cup beef broth
- 2 tbsp red wine vinegar
- 1 tbsp tomato paste
- 1 whole bay leaf
Instructions
- 1
Heat oil in a large pot over medium-high until shimmering. Working in batches, sear beef until browned on all sides, ~3 minutes per batch. Set aside.
- 2
Add onions to the same pot and cook, stirring occasionally, until deeply golden and caramelized, ~8 minutes. They should smell sweet.
- 3
Stir in tomato paste and cook 1 minute until fragrant, then add vinegar and broth, scraping up browned bits from the pot.
- 4
Return beef to the pot with the bay leaf. Bring to a simmer, then reduce heat to low and cover partially.
- 5
Simmer uncovered for 10–12 minutes until beef is very tender and sauce has thickened slightly. Season with salt and pepper to taste.
- 6
Remove bay leaf and serve hot, spooning the rich gravy over the beef and onions.
Tools you’ll need
- large pot with lid
- wooden spoon or spatula
- cutting board and knife
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