Braised Beef and Onions
Sink your fork into the ultimate comfort food with this Braised Beef and Onions recipe, a savory masterpiece that combines melt-in-your-mouth beef chuck roast with caramelized onions in a rich, wine-infused gravy. Perfectly seasoned and slow-braised in a Dutch oven, the beef soaks up the bold flavors of beef broth, fresh thyme, and tomato paste, creating a dish that’s as aromatic as it is satisfying. Tender, golden onions and fragrant garlic form the heart of this dish, while a touch of red wine adds depth and sophistication. This recipe is perfect for a cozy family dinner or a special occasion, served over mashed potatoes or buttered noodles to soak up every drop of the luscious onion gravy. With simple ingredients and a no-fuss cooking technique, it’s an irresistible classic you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 lbs Beef chuck roast
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Vegetable oil
- 3 large Yellow onions
- 4 cloves Garlic
- 2 cups Beef broth
- 1 cup Red wine
- 2 tbsp Tomato paste
- 2 Bay leaves
- 4 sprigs Fresh thyme
- 2 tbsp Flour
- 2 tbsp Water
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels. Season the meat generously with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides.
Heat the vegetable oil in a large, oven-safe Dutch oven over medium-high heat. Sear the beef on all sides until a deep brown crust forms (about 3-4 minutes per side). Remove the beef from the pot and set aside.
Peel and slice the onions into thin rings. Peel and mince the garlic.
Add the onions to the same pot and sauté them over medium heat for 8-10 minutes, stirring occasionally, until they turn soft and golden brown. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste and cook for another 2 minutes. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Add the beef broth, bay leaves, and thyme sprigs to the pot. Bring the liquid to a simmer.
Return the seared beef to the pot, ensuring it is mostly submerged in the liquid. Cover the pot with a lid and place it in the preheated oven. Braise for 2.5-3 hours, turning the beef halfway through cooking, until the meat is fork-tender.
Remove the pot from the oven and transfer the beef to a cutting board. Tent it loosely with foil and let it rest for 10 minutes.
In a small bowl, mix the flour and water to create a slurry. Remove the bay leaves and thyme sprigs from the pot, then place the pot over medium heat on the stovetop. Stir in the slurry and simmer the sauce for 5-7 minutes until slightly thickened.
Slice the beef against the grain into serving portions. Serve the beef with the rich onion gravy spooned over the top and enjoy!
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 23.4 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3776 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
