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Beef Stew with Caramelized Onions and Potatoes
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Dutch oven
  • Wooden spoon
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 3 large yellow onions, thinly sliced
  • 4 medium Yukon gold potatoes, peeled and cubed
  • 4 cups beef broth
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Heat 1 tablespoon olive oil in a large Dutch oven over medium-low heat. Add the sliced onions and cook, stirring often, for 25 to 30 minutes until they turn deep golden brown and caramelized.
  • Push the onions to the side of the pot. Add the remaining tablespoon of olive oil and the beef cubes. Cook the beef until browned on all sides, about 6 to 8 minutes.
  • Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  • Pour in the beef broth and add the bay leaf, salt, and black pepper. Bring the mixture to a simmer.
  • Add the cubed potatoes. Cover and simmer gently for 45 to 60 minutes, or until the beef and potatoes are tender.
  • Remove the bay leaf. Use a spoon to mash about one-quarter of the potatoes against the side of the pot, then stir to thicken the broth into a creamy consistency.

Notes

Mashing the potatoes directly in the pot gives the broth its creamy body, so avoid over-mashing if you prefer some chunks. Leftovers reheat well on the stove with a splash of extra broth to loosen the texture. If the onions finish caramelizing early, keep them warm on low heat while you brown the beef to preserve their sweetness.
Course: Soup
Cuisine: American
Equipment: Dutch oven, Wooden spoon, Knife