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Madeira Beef with Braised Onions

The ultimate stew
Prep Time25 minutes
Cook Time2 hours
Course: Main, Main Course
Cuisine: American
Keyword: beef stew with wine, braised white onions, Coq au vin, gourmet beef stew
Servings: 6
Calories: 422kcal


  • 2 lbs beef chuck roast cut in 2-3-inch pieces
  • 2 tbs butter
  • 1 tbs oil
  • 8 oz button mushrooms fresh or canned
  • 1 lb small white onions browned
  • 1 cup Madeira wine
  • 2 cups beef stock
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1/4 tsp dried
  • 1 tsp salt
  • 1/2 tsp pepper


  • 3 tbs flour
  • 1/4 cup water


  • Heat a large (best size is 5 Q/L) dutch oven over medium-high heat. Add butter and oil. When butter stops foaming, add the beef and brown on all sides. Remove to a plate.
  • In the same dutch oven, add the mushrooms and cook until they begin to brown.
  • Deglaze the pan with the Madeira. Add the beef back to the pot along with the bay leaf, thyme, salt and pepper. Bring to a boil, reduce heat to simmer, cover and cook for 1 1/2-2 hours or until beef is tender.
  • While beef is simmering, prepare browned onions per this method (but do NOT add the cream). When onions are browned, set aside.
  • If you want a thickened gravy, combine the flour and water making sure there are no lumps. Add to the pan, stirring until thickened. Cook for 5 more minutes.
  • Add the onions to the pan and heat through. Remove bay leaf and thyme sprigs (if fresh was used) before serving.


Serving: 1serving | Calories: 422kcal | Carbohydrates: 13g | Protein: 33g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 709mg | Potassium: 916mg | Fiber: 2g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 4mg