I happened to have a good bag of small onion bulbs and didn't know what to do with them. This stew is one of those recipes I always return to, precisely because it doesn't require many complicated ingredients. It's something you can prepare when you have some meat in the fridge and leftover onions. I've made it many times, and usually, I don't change much about it.
Quick Info
Total time: 2-2.5 hours (varies depending on the meat used)
Preparation time: 20-30 minutes (cleaning, cutting)
Cooking time: 1.5-2 hours
Servings: 5-6
Difficulty: medium (nothing technical, just patience while boiling)
Recipe type: main dish, stew
Ingredients
1 kg beef (or other meat, as preferred)
1 kg onion bulbs (use small ones and leave them whole)
3 garlic cloves
2 tablespoons tomato paste
4-5 tablespoons vinegar
salt
peppercorns
bay leaves
olive oil
Preparation method
1. Clean the onion bulbs, but leave them whole. Peel and slice the garlic.
2. Heat a little olive oil in a thicker-bottomed pot. Add the meat cut into suitable pieces and brown it on all sides. Don't rush this step; let it get a crust. Remove the meat to a plate.
3. In the same pot, add the whole onion bulbs and the sliced garlic. Sauté them until they start to brown slightly. Don't stir too often, so the onions don't break apart.
4. Put the meat back over the onions and pour the vinegar on top. Let it reduce a bit for a minute.
5. Mix the tomato paste with water and pour it into the pot. Add salt and peppercorns to taste.
6. Add enough water to cover well, about four fingers above the level of the meat and onions. Also, add the bay leaves.
7. Put the lid on and let everything simmer on low heat until the meat is tender and the sauce has reduced enough to be thickened, not watery. Check from time to time and add water if needed. Towards the end, taste and adjust for salt or pepper.
8. When the meat is soft and the sauce has the right consistency, turn off the heat. Remove the bay leaves at the end.
Why I make this recipe often
It's one of those recipes I return to because it's not fussy, it's hearty, and it works with any type of meat. It’s made in one pot. If there are leftovers, it’s even better the next day.
Tips and variations
Tips
Small onion bulbs hold up well to boiling and have a pleasant texture. Don't cut them, just peel them.
If using tougher beef, let it boil long enough. It can also be made with more tender meat, but the cooking time is reduced.
The sauce should be thick, not too liquid. If necessary, leave it uncovered towards the end.
Substitutions
You can use pork, chicken, or even turkey. Boiling times adjust according to the meat.
If you don’t have tomato paste, tomato puree works too, but make sure to dissolve it well in water.
Olive oil can be replaced with any neutral oil.
Variations
Sometimes I add a little paprika if I want a more intense flavor.
If you want more sauce, add extra water and let it reduce more slowly.
The onions can be mixed with a few large-cut bell peppers, but it’s not strictly necessary.
Serving ideas
It goes well with mashed potatoes, polenta, or homemade bread. It can also be served with simple pickles.
Frequently asked questions
Can I use large onions instead of bulbs?
You can, but they need to be cut into larger pieces so they don’t fall apart while boiling. The final taste will be slightly different.
What do I do if the sauce is too thin at the end?
Leave the pot uncovered on low heat to reduce until you achieve the desired consistency.
Can this recipe be made with chicken?
Yes, it can, but chicken cooks faster. Adjust the boiling time and check to ensure the meat doesn’t fall apart.
How much vinegar should I put exactly?
Use 4-5 tablespoons, taste towards the end, and add more if you feel it lacks a bit of acidity.
What side dish goes best with this stew?
I usually make mashed potatoes or polenta. It’s also good with fresh bread, to taste.
Nutritional values
Estimation for one serving (out of 6):
Calories: approx. 340 kcal
Protein: 28 g
Fat: 18 g
Carbohydrates: 14 g
The values are approximate, for lean beef, onion bulbs, and olive oil. They may vary depending on the meat and how much sauce remains.
Storage and reheating
It can be stored in the fridge in a covered container for about 2 days. Reheat well on low heat on the stove, with a little water if the sauce has thickened. This stew doesn’t lose flavor if reheated. If it sits too long, the onions can become too soft, so I don’t recommend keeping it for more than 2-3 days.
Quick Info
Total time: 2-2.5 hours (varies depending on the meat used)
Preparation time: 20-30 minutes (cleaning, cutting)
Cooking time: 1.5-2 hours
Servings: 5-6
Difficulty: medium (nothing technical, just patience while boiling)
Recipe type: main dish, stew
Ingredients
1 kg beef (or other meat, as preferred)
1 kg onion bulbs (use small ones and leave them whole)
3 garlic cloves
2 tablespoons tomato paste
4-5 tablespoons vinegar
salt
peppercorns
bay leaves
olive oil
Preparation method
1. Clean the onion bulbs, but leave them whole. Peel and slice the garlic.
2. Heat a little olive oil in a thicker-bottomed pot. Add the meat cut into suitable pieces and brown it on all sides. Don't rush this step; let it get a crust. Remove the meat to a plate.
3. In the same pot, add the whole onion bulbs and the sliced garlic. Sauté them until they start to brown slightly. Don't stir too often, so the onions don't break apart.
4. Put the meat back over the onions and pour the vinegar on top. Let it reduce a bit for a minute.
5. Mix the tomato paste with water and pour it into the pot. Add salt and peppercorns to taste.
6. Add enough water to cover well, about four fingers above the level of the meat and onions. Also, add the bay leaves.
7. Put the lid on and let everything simmer on low heat until the meat is tender and the sauce has reduced enough to be thickened, not watery. Check from time to time and add water if needed. Towards the end, taste and adjust for salt or pepper.
8. When the meat is soft and the sauce has the right consistency, turn off the heat. Remove the bay leaves at the end.
Why I make this recipe often
It's one of those recipes I return to because it's not fussy, it's hearty, and it works with any type of meat. It’s made in one pot. If there are leftovers, it’s even better the next day.
Tips and variations
Tips
Small onion bulbs hold up well to boiling and have a pleasant texture. Don't cut them, just peel them.
If using tougher beef, let it boil long enough. It can also be made with more tender meat, but the cooking time is reduced.
The sauce should be thick, not too liquid. If necessary, leave it uncovered towards the end.
Substitutions
You can use pork, chicken, or even turkey. Boiling times adjust according to the meat.
If you don’t have tomato paste, tomato puree works too, but make sure to dissolve it well in water.
Olive oil can be replaced with any neutral oil.
Variations
Sometimes I add a little paprika if I want a more intense flavor.
If you want more sauce, add extra water and let it reduce more slowly.
The onions can be mixed with a few large-cut bell peppers, but it’s not strictly necessary.
Serving ideas
It goes well with mashed potatoes, polenta, or homemade bread. It can also be served with simple pickles.
Frequently asked questions
Can I use large onions instead of bulbs?
You can, but they need to be cut into larger pieces so they don’t fall apart while boiling. The final taste will be slightly different.
What do I do if the sauce is too thin at the end?
Leave the pot uncovered on low heat to reduce until you achieve the desired consistency.
Can this recipe be made with chicken?
Yes, it can, but chicken cooks faster. Adjust the boiling time and check to ensure the meat doesn’t fall apart.
How much vinegar should I put exactly?
Use 4-5 tablespoons, taste towards the end, and add more if you feel it lacks a bit of acidity.
What side dish goes best with this stew?
I usually make mashed potatoes or polenta. It’s also good with fresh bread, to taste.
Nutritional values
Estimation for one serving (out of 6):
Calories: approx. 340 kcal
Protein: 28 g
Fat: 18 g
Carbohydrates: 14 g
The values are approximate, for lean beef, onion bulbs, and olive oil. They may vary depending on the meat and how much sauce remains.
Storage and reheating
It can be stored in the fridge in a covered container for about 2 days. Reheat well on low heat on the stove, with a little water if the sauce has thickened. This stew doesn’t lose flavor if reheated. If it sits too long, the onions can become too soft, so I don’t recommend keeping it for more than 2-3 days.