Caramelized Onion Beef Stew
Meat and Potatoes are a hard combo to beat and yet I find a lot of beef stews to be lacking in flavor. You see, I wish for a little more “oomph” in my food. Something that says “I’m your dinner and I’m here for you, please enjoy a warm bowl and forget all your troubles.” I’m not asking too much out of a bowl of stew, am I? I think not… If it’s going to call itself a stew it might as well act like one.
Stew should have a dark, viscous, flavorful broth that makes you close your eyes in happiness. But I just wasn’t getting that with most beef stews so I thought I ought to do something about it and caramelized onions seemed to me, the perfect solution.
If you’ve never had proper, caramelized onions before you’re in for a real treat. Like many things, if given time they can be amazing. The natural sugars in the onion slowly go from white to golden to a deep, rich amber brown. The onions become sweet, soft and rich and once they reach that point, you cook them for another few hours into the stew and they become nothing… giving up all of their flavors to the broth. And it is oh so, good and leftovers are even better the next day!