Beef with Caramelized Onions and Red Wine

Pat the beef pieces dry with paper towels, trim excess fat and membranes. Cut into chunks about 3–4 cm. Salt and pepper all over 15–20 minutes before frying to let the salt penetrate the meat slightly.

Slice the onions into half-rings, cut the carrots into rounds or batons. Mince the garlic. Measure the wine and stock, have the tomato paste and spices ready so everything is within reach.

In a large wide skillet or heavy-bottomed pot heat 1 tbsp olive oil and 15–20 g butter over medium heat. Add all the onions, 1 tsp sugar and a pinch of salt. Cook, stirring often, 20–25 minutes until deep golden — the onions should be soft and sweet. If they begin to burn, reduce the heat and add 1–2 tbsp water.

While the onions caramelize, heat a large heavy skillet or sauté pan with 2 tbsp olive oil over high heat until smoking. Sear the beef in batches, not overcrowding the pan — about 2–3 minutes per side until browned. Transfer seared meat to a plate.

Reduce heat to medium. In the same pan used for the beef, add 100–150 ml red wine and scrape up all the browned bits from the bottom (fond) with a wooden spatula. Let the wine reduce by about half (2–3 minutes). Transfer contents to a large braising pot: seared beef, caramelized onions, carrots and the remaining wine.

Add the tomato paste, beef stock (or water), bay leaves, thyme and rosemary to the pot. Season with salt if needed. Bring to a gentle boil over high heat, then reduce heat to low so the contents barely simmer.

Cover the pot and braise on the lowest heat for 1.5–2 hours, until the beef is tender and easily pierced with a fork. Every 25–30 minutes check the liquid level and add a little hot water or stock if needed. 20 minutes before done, remove the lid to let excess liquid evaporate and the sauce thicken.

When the meat is tender, remove bay leaves and herb stems. If the sauce is too thin, in a small bowl mix 1 tbsp flour with 2 tbsp cold water into a smooth paste and whisk into the sauce; cook 3–5 more minutes until thickened. Optionally, pass part of the sauce through a sieve for a silky texture.

Taste the sauce for salt and acidity; if needed add 1 tbsp balsamic vinegar or a squeeze of lemon juice to balance. Serve the beef hot, spooning sauce over and garnish with fresh herbs if desired.

Arrange beef pieces on warm plates, place carrots and onions around, and spoon over the sauce. Recommended sides: mashed potatoes, polenta or braised vegetables.