Traditional French Beef with Onions

Tender beef chunks that fall apart with a fork, smothered in a jammy, amber onion reduction. A rich sauce where white wine and thyme have slowly concentrated.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 615
• Protein: 44 g
• Carbs: 19 g
• Fat: 44 g

Ingredients

• 800 g Beef chuck ( cut into large cubes )
• 6 piece Yellow onion ( finely sliced )
• 40 g Minimum butter sweet
• 1 tbsp Wheat flour
• 200 ml Dry white wine
• 2 piece Thyme ( fresh sprigs )
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 ml Beef stock

Instructions

1. Preparing the base

   Cut the beef into 3 cm cubes. Finely slice the yellow onions. The amount of onions might seem large, but they will reduce by three quarters during cooking.

2. Searing the meat

   Heat the butter in a heavy pot. Sear the beef chunks over high heat. They must be deeply browned on all sides to create a flavorful crust. Remove and set aside.

3. Onion reduction

   Lower the heat and toss the onions into the cooking fat. Sweat them slowly until they turn translucent and then a light caramel color. They should be soft and melting.

4. Dusting and deglazing

   Return the meat to the pot. Sprinkle with flour and stir for one minute to cook the flour. Pour in the white wine while scraping the bottom of the pot to release the browned bits.

5. Slow braising

   Add the stock, thyme, and bay leaf. Cover and simmer over very low heat. The sauce should coat the back of a spoon and the meat should be tender enough to cut without a knife.

Chef's tips

• Don't rush the onions; their slow caramelization provides the color and depth of the sauce.
• If the sauce is too thick at the end, add a splash of stock.
• Make it the day before; it tastes even better reheated once the flavors have melded.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.