Can You Use Red Onion in Beef Stew? Everything You Need to Know

Beef stew is a hearty, comforting dish that is beloved by many. This flavorful meal typically contains tender chunks of beef, carrots potatoes, and onions simmered together in a savory broth. Onions are an essential ingredient in beef stew, providing aromatic flavor and adding depth to the sauce. But with different types of onions to choose from, which is best for beef stew? Specifically, can you use red onions in beef stew?

The short answer is yes, you can absolutely use red onions in beef stew! Red onions offer some great benefits and a slightly different flavor profile that can enhance your beef stew recipe.

An Overview of Red Onions

Red onions, sometimes referred to as purple onions, are a common type of onion recognizable by their vibrant purple exterior and white interior. They have a crisp texture and their taste is often described as mildly sweet with a bit of a bite

When raw, red onions have a bold, pungent flavor that mellows out when cooked. As they break down during cooking, red onions take on a sweeter, more mellow taste. They also develop a lovely rosy hue that can impart a pop of color to dishes.

Compared to yellow or white onions, red onions are considered middle-of-the-road in terms of pungency – not as sharp as white onions but more pungent than yellow. Their mild sweetness makes them quite versatile for cooking.

Benefits of Using Red Onions in Beef Stew

So why use red onions in your beef stew? Here are some of the benefits:

• Milder flavor – The mellower taste of red onions is a nice complement to the rich, hearty flavors in beef stew. Their sweetness balances out the savory umami flavors.

• Subtle bite – While milder than other onion varieties, red onions still have a bit of a bite that comes through in the finished stew. This adds a layer of flavor without being too overpowering.

• Color – The rosy hue of cooked red onions gives great color variation to the stew. This makes for a more appealing, appetizing dish.

• Texture – Red onions hold their shape well when cooked down in stews and braises. This provides some textural interest alongside the tender beef and vegetables.

• Nutrients – Red onions contain vitamin C, vitamin B6, and folate. Using them boosts the nutritional value of your beef stew.

How to Cook Red Onions for Beef Stew

When using red onions in beef stew, there are a couple tips to follow:

• Cut them small – Cut red onions into thin slices or dice them small before adding to the stew. This allows them to cook down fully and melt into the gravy.

• Sauté them first – For the best flavor development, sauté the onions briefly before adding other aromatics and liquids to the pot.

• Simmer low and slow – Be sure to let the onions simmer gently alongside the beef for at least 1-2 hours until fork tender. This brings out their natural sweetness.

• Mix with other onions – Combining red onions with yellow or white onions provides the best of both worlds – sweetness, bite, and color variation.

Sample Beef Stew Recipe with Red Onions

To see red onions in action, here is a sample beef stew recipe to try:

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons oil, divided
• 1 cup red onion, diced
• 1 cup yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons flour
• 3 cups beef broth
• 1 cup red wine (optional)
• 3 carrots, peeled and chopped
• 3 russet potatoes, peeled and cut into 1-inch chunks
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Pat beef cubes dry and season generously with salt and pepper. Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 8 minutes per batch. Transfer browned beef to a plate.

2. Add remaining 1 tablespoon oil to pot. Add diced red and yellow onions. Sauté for 5 minutes until softened. Add garlic and cook 1 minute more.

3. Sprinkle flour over onions and stir to coat evenly. Cook for 2 minutes. Whisk in beef broth, red wine, and bay leaf, scraping any browned bits from the bottom of the pot.

4. Return beef and any accumulated juices to the pot. Add carrots and potatoes. Season with thyme, salt, and pepper.

5. Bring to a boil then reduce heat and simmer for 1 1/2 to 2 hours, until beef and vegetables are fork tender.

6. Remove bay leaf before serving. Garnish stew with chopped parsley. Enjoy!

The Verdict on Red Onions in Beef Stew

Incorporating red onions into beef stew offers great benefits, from their mild sweetness to their beautiful color. When simmered long and slow, red onions melt into the gravy for rich, layered flavor.

Chopped small and cooked down fully, red onions are an excellent choice for beef stew. For best results, combine them with other onion varieties and let them mingle with the stew ingredients during the long cooking time. This allows their characteristics to shine through in the finished dish.

So don’t be afraid to grab some red onions next time you make beef stew. They may just become your new go-to!