Traditional French Beef with Onions
Ingredients
- 800 gBeef chuck (cut into large cubes)
- 6 pcYellow onion (finely sliced)
- 40 gUnsalted butter
- 1 tbspWheat flour
- 200 mlDry white wine
- 2 pcThyme (fresh sprigs)
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 mlBeef stock
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
