Beef Mince with Onions

There's something about the smell of onions hitting hot oil that just signals comfort food is coming. I discovered this beef and onion dish during a particularly hectic week when I needed something that didn't require much thinking but still felt like a proper meal. The first time I made it, I didn't have Worcestershire sauce on hand, so I improvised with what I had—and honestly, that taught me the dish is forgiving enough to work with whatever you throw at it. Now it's one of those recipes I make without really thinking, and somehow it always turns out golden and satisfying.

I remember cooking this for my partner on a rainy Tuesday after they'd had one of those days where everything went wrong. The kitchen filled with that rich, meaty aroma as the beef browned, and by the time it was ready, there was already a visible shift in their mood. That's when I realized this dish does something beyond just filling your stomach—it has this quiet power to make moments feel a little easier.

Ingredients

• Lean ground beef (500 g): Use the leanest you can find so the dish doesn't become greasy, but not so lean that it tastes dry—aim for around 90/10 or 85/15 if possible.
• Medium yellow onions (2, finely sliced): The sweetness from caramelization is crucial here, so don't rush this step and don't skip the onions.
• Garlic (2 cloves, minced): Fresh garlic makes all the difference; garlic powder will give you a totally different, flatter result.
• Olive oil (2 tbsp): Good quality oil helps build flavor from the start, and it won't smoke at the medium heat you'll be using.
• Tomato paste (1 tbsp): This adds depth and slight sweetness without making the dish taste like tomato sauce—it's a secret weapon for complexity.
• Worcestershire sauce (1 tsp): It sounds small, but those few drops bring umami that ties everything together.
• Beef stock or water (1/2 cup): Stock is better, but water works fine if that's what you have; the beef will still give you plenty of flavor.
• Salt and black pepper: Taste as you go and don't be shy—this is where you make the dish your own.
• Dried thyme and smoked paprika: Both are optional, but thyme adds an earthy note and paprika gives a subtle warmth.

Instructions

Get your pan hot and start with the onions:

Heat the olive oil in a large skillet over medium heat until it shimmers slightly. Add the sliced onions and let them cook undisturbed for a minute so they start to caramelize on the bottom, then stir occasionally for another 3-4 minutes until they're soft and turning golden at the edges.

Wake it up with garlic:

Stir in the minced garlic and let it cook for just 30 seconds to a minute until fragrant—if you cook it too long, it turns bitter, so be quick about it.

Brown the beef properly:

Add the ground beef to the pan and break it up with the back of a spoon as it cooks, making sure to get the pieces small and let them sit long enough to develop color. This takes about 6-8 minutes, and you'll know it's ready when there's no pink left and the beef has begun to stick slightly to the pan.

Build the sauce:

Stir in the tomato paste first and let it cook for 30 seconds to lose its raw taste, then add the Worcestershire sauce, salt, pepper, thyme, and paprika. This is the moment where everything starts smelling like actual food.

Bring it together with liquid:

Pour in your beef stock or water, stir well to lift up any browned bits stuck to the bottom of the pan, and let it come to a gentle simmer. The liquid should reduce and thicken slightly over 5-7 minutes, coating the beef in a glossy, savory sauce.

Taste and adjust:

Always taste before serving—you might find it needs a touch more salt or pepper, and that's normal. Serve it hot over rice, mashed potatoes, or pasta, depending on what you're in the mood for.

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The best thing about this recipe is how it transforms into something completely different depending on what you're serving it with, yet somehow always feels like exactly what you needed. I've made it on days when I had nothing in the fridge but rice and on nights when I could pile it onto fresh mashed potatoes, and both felt like the right choice in the moment.

What Makes This Dish Work

The magic here is in the layers of flavor that come from letting each ingredient do its job without overcrowding the pan. When you take the time to properly caramelize the onions before adding anything else, they become sweet and almost jammy, which balances the savory beef and umami from the Worcestershire and tomato paste. The beef stock ties it all together and creates a light sauce that clings to whatever you're serving it on instead of making everything soggy.

Flexibility and Add-Ins

I started making this recipe with just the basic ingredients, but over time I've learned it's incredibly adaptable depending on what's sitting in your vegetable drawer. Fresh peas add sweetness and color, diced carrots contribute texture and earthiness, and bell peppers—especially red ones—make it feel more like a proper meal. The beauty is that none of these additions change the cooking method; you just add them when you add the beef stock and let everything simmer together.

Serving and Storage

This dish comes into its own when you pair it with something starchy that can soak up all that savory sauce, but it also works beautifully as a filling for leftover bread or stuffed into peppers if you're feeling creative with leftovers. I've found that this actually tastes better the next day after the flavors have had time to get to know each other, and it freezes incredibly well in portions if you want to have it ready for nights when cooking feels like too much.

• For an extra savory kick, splash in a tablespoon of red wine with the beef stock if you have a bottle open.
• Serve it with crusty bread on the side to soak up every last drop of sauce.
• If you're feeding picky eaters, you can always chop the onions finer so they virtually disappear into the sauce.

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This is the kind of recipe that doesn't ask for much but gives back generously—a simple dinner that somehow tastes like someone put real care into it. That's the whole point, really.

Common Recipe Questions

→ What is the best way to brown ground beef?

Cook ground beef over medium heat, breaking it up with a spoon until evenly browned and no longer pink for best texture and flavor.

→ Can I add extra vegetables to this dish?

Yes, adding peas, carrots, or bell peppers during cooking can increase the nutritional value and add vibrant color.

→ How do I prevent the onions from burning?

Cook onions over medium heat, stirring frequently until softened and just golden to avoid burning and bitterness.

→ What sides complement this beef and onion dish?

This savory mix pairs well with rice, mashed potatoes, or pasta for a balanced and hearty meal.

→ Is Worcestershire sauce necessary in this preparation?

It adds depth and umami but can be omitted or substituted if preferred, keeping the dish flavorful with other seasonings.