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Bowl of beef and onion skillet with tender beef, caramelized onions, and thick gravy served with crusty bread on the side.
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Easy Beef and Onion Skillet (One-Pan Dinner)

Easy Beef and Onion Skillet (One-Pan Dinner) with tender beef, soft golden onions, and a rich savory gravy. Simple, quick, and full of flavor without a long cook time.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: beef and onion skillet, one pan beef and onion skillet
Servings: 4
Calories: 356kcal
Author: Joanna Cismaru

Ingredients

  • 1½ pounds beef sirloin or beef stew meat, sliced into bite-size pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 large onions thinly sliced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • 1 tablespoon butter
US Customary - Metric

Instructions

  • Season the beef with 1 teaspoon of salt and ½ teaspoon of black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches and sear for 4 to 5 minutes, until nicely browned. Remove to a plate. Do not crowd the pan.
    process shots showing how to make beef and onion skillet.
  • Reduce heat to medium. Add the sliced onions to the same skillet and sauté until they turn from translucent to a rich golden brown, about 12 minutes. If they start to look dry, add a tablespoon of butter or water. This creates the "jammy" texture that makes this skillet taste like it came from a French bistro rather than a weeknight kitchen.
    process shots showing how to make beef and o
  • Stir in 3 cloves of garlic and cook for 30 seconds. Sprinkle in 2 tablespoons of flour and stir well, cooking for 1 minute to remove the raw flour taste.
    process shots showing how to make beef and o
  • Slowly pour in 2 cups of beef broth, stirring constantly to avoid lumps. Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of paprika, and ½ teaspoon of thyme. Bring to a gentle simmer.
    process shots showing how to make beef and o
  • Return the beef and any juices to the skillet. Reduce heat to low and simmer for 10 to 12 minutes, until the beef is tender and the gravy has thickened. Stir in 1 tablespoon of butter for a silky finish.
    process shots showing how to make beef and o
  • Taste and adjust seasoning if needed. Serve hot over mashed potatoes, egg noodles or rice.

Notes

  1. Slice the beef into even, bite size pieces so it cooks quickly and stays tender.
  2. Don’t overcrowd the pan when searing. Brown in batches if needed for better flavor and texture.
  3. Let the onions cook long enough to soften and pick up color. This is where most of the flavor comes from.
  4. If using stew meat, add an extra 10 to 15 minutes of gentle simmering to help it tenderize.
  5. Add a splash of broth when reheating to loosen the sauce and keep the beef from tightening up.
  6. A small splash of Worcestershire or balsamic when deglazing adds extra depth if you want to boost flavor.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 12g | Protein: 39g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1208mg | Potassium: 811mg | Fiber: 2g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 4mg
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