How to Make Beef with Red Onion

Trim any excess fat from the beef cubes and pat them dry with a paper towel. This helps the beef sear properly. Season generously with salt and pepper, ensuring each piece is evenly coated.

Heat a large, heavy-bottomed skillet or the oven over medium-high heat. Add a tablespoon of oil, ensuring the bottom is well-coated. When the oil is shimmering, add the beef cubes in a single layer, ensuring they do not touch. Sear for 2-3 minutes per side until a deep golden crust forms. Work in batches if necessary to avoid overcrowding. Remove the seared beef and set it aside.

Reduce the heat to medium and add another tablespoon of oil to the pan if needed. Add the sliced red onions and a pinch of salt to the pan, stirring occasionally. Cook for 5-7 minutes until the onions become soft and caramelize. Scrape any browned bits from the bottom of the pan to incorporate flavor.

Pour the red wine into the pan with the onions, stirring to combine. Increase the heat to medium-high and allow the wine to simmer for 2-3 minutes, reducing slightly. This process helps enhance the sauce’s depth and removes the raw alcohol flavor.

Return the seared beef to the pan, ensuring it is evenly distributed among the onions and wine. Lower the heat to a gentle simmer and cover the pan with a tight-fitting lid. Let the dish cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender and infused with flavor. Add a splash of water or stock if the liquid reduces too much.

Once the beef is tender and the sauce has thickened slightly, taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh herbs if desired. Pair with crusty bread, mashed potatoes, or a side of vegetables for a complete meal.

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