Savory Beef and Onion Stew Hache
Dive into the cozy, rich flavors of this *Savory Beef and Onion Stew Hache*, a French-inspired comfort dish that elevates simple ingredients to gourmet levels. Succulent cubes of seared beef chuck are simmered in a luscious broth infused with caramelized onions, garlic, dry red wine, and aromatic herbs like thyme and bay leaf. The slow-cooked process transforms the beef into melt-in-your-mouth perfection, while the golden onions add a natural sweetness that balances the hearty, robust flavors. This one-pot stew is thickened with a light flour coating for the onions, creating a velvety texture that’s perfect for sopping up with crusty bread or serving over creamy mashed potatoes. Ready in under two hours, this dish is a satisfying choice for family dinners or special occasions, sure to impress with its rustic elegance and bold, comforting taste.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck
- 4 medium yellow onions
- 4 cloves garlic
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup dry red wine
- 4 sprigs fresh thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Cut the beef chuck into 1-inch cubes and season with salt and pepper.
Peel and thinly slice the onions. Mince the garlic.
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Brown the beef cubes in batches to avoid crowding the pot. Sear each side for 2-3 minutes until a deep golden-brown crust forms. Remove the beef and set aside.
Reduce the heat to medium and add the remaining butter and olive oil. Add the sliced onions, stirring occasionally, and cook for 20 minutes until deeply caramelized and golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and stir well to coat. Cook for 2 minutes, allowing the flour to toast slightly.
Gradually add the beef broth while stirring continuously to avoid lumps, followed by the red wine. Bring the mixture to a simmer.
Return the browned beef to the pot along with the thyme sprigs and bay leaf.
Lower the heat to a gentle simmer, cover partially with a lid, and cook for 1 hour, stirring occasionally, until the beef is tender and the stew has thickened.
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread or creamy mashed potatoes for a complete meal.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
