Prep Time: 15 minutes Cook Time: 4 hours 20 minutes Total Time: 4 hours 35 minutes Servings: 6
A slowly braised beef and caramelized onion sauce that’s just packed with flavour!
- 4 ounces bacon or pancetta (optional), diced
- 3 pounds onions, sliced
- 1 carrot, diced
- 1 stalk celery, diced
- 2 pounds stewing beef (such as chuck), cut into large cubes
- 1 cup beef broth (or white wine wine or water)
- 1 bay leaf
- salt and pepper to taste
- Cook the bacon in a large saucepan until crispy and set aside, reserving the grease in the pan.
- Add the onions, carrot and celery to the pan and cook in the bacon grease until tender, about 7-10 minutes.
- Add the beef, bacon, broth, and bay leaf, bring to a boil, reduce the heat to low and simmer, covered, for 3 hours before removing the lid and continuing to simmer until any excess liquid is cooked off and the onions are a deep golden brown, about an hour.
- Break the meat apart with a large spoon and mix before seasoning with salt and pepper to taste and enjoy!
Slow Cooker: Optionally implement steps 1-2, place in slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, before removing the lid and cooking on high until the excess liquid is cooked off, about an hour, and continuing on to step 4.
Tip: Use a food processor to slice the onions to save your eyes!
Option: Omit the bacon/pancetta and use 2 tablespoons of lard or olive oil to cook the vegetables.
Option: Add an herb such as thyme or marjoram, rosemary, or parsley.
Note: There should be enough liquid left in the pan to create a nice sauce but not enough that it is a stew or a soup.