*Beef And Onions In Wine(Chiumlec)
A rich and savory beef stew with tender onions simmered in red wine, accented by aromatic spices—perfect for hearty dinners and special occasions.
Ingredients
Instructions
- Heat 3 tablespoons of butter and olive oil over medium heat in a 3-quart pan.
- Add the chopped onions, garlic, and meat cubes. Brown the meat on all sides.
- Add tomato paste and cook for a few minutes to coat the meat.
- Pour in the red wine and add enough hot water to just barely cover the meat.
- Stir in the vinegar, bay leaf, cumin, cinnamon, salt, and black pepper.
- Reduce heat to a simmer, cover the pan, and cook until the beef is tender, about 1.5 hours.
- Meanwhile, prepare the small white onions by boiling them in salted water for 3 minutes, then rinse and drain.
- In a separate pan, melt remaining butter and brown the peeled onions over medium heat.
- Set the browned onions aside and serve with the beef stew.
Tips & Substitutions
For a richer flavor, consider using beef broth instead of water to cover the meat. You can substitute the lean stewing beef with chuck roast for a different texture. If you prefer a thicker sauce, add a tablespoon of flour after browning the meat and before adding the liquid. Adjust the spices to your taste, but the cumin and cinnamon add a unique depth that shouldn't be overlooked.
Serving Suggestions
Serve the beef and onions in wine over a bed of mashed potatoes or egg noodles for a comforting meal. A side of crusty bread is perfect for soaking up the rich sauce. This dish pairs beautifully with a fresh green salad or roasted vegetables, and if you're looking for more hearty options, consider browsing more beef recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat until heated through, adding a splash of water or broth if the stew has thickened. You can also freeze the stew for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of *Beef And Onions In Wine(Chiumlec) contains roughly 681 calories, with 14g protein, 83g carbohydrates, and 35g fat. It is an excellent source of iron (95% of the Daily Value), dietary fiber (28% of the Daily Value), and protein (27% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1297mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of wine for this recipe?
Yes, you can use any dry red wine that you enjoy drinking. Cabernet Sauvignon or Merlot works well, but avoid sweet wines as they can alter the flavor profile. The wine adds depth to the dish, so choose one that complements the beef.
How can I make this dish more spicy?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce when adding the spices. You could also include sliced jalapeños or a pinch of cayenne pepper if you enjoy a spicier flavor without overpowering the other ingredients.
What can I serve with Beef And Onions In Wine?
This dish is versatile; it pairs well with creamy polenta, mashed potatoes, or buttered egg noodles. For a lighter option, serve it with steamed green beans or a simple mixed salad. A glass of the same red wine used in cooking would also enhance the meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).