Braised Beef Onions
Immerse yourself in comfort with Braised Beef Onions, a soul-warming dish that combines tender beef chuck roast and melt-in-your-mouth caramelized onions in a rich, savory sauce. This recipe highlights the depth of flavor achieved by slow-cooking the beef in a medley of unsalted beef stock, optional dry red wine, fresh thyme, and aromatic garlic, creating a dish that's equal parts complex and comforting. Perfect for a cozy dinner or an impressive yet fuss-free gathering, the long braising process ensures the meat becomes fork-tender while the onions transform into a silky accompaniment. Serve this hearty classic over creamy mashed potatoes, fluffy rice, or alongside crusty bread to soak up every drop of the luscious sauce. Whether it’s a family meal or a special occasion, Braised Beef Onions promises to captivate with its irresistible aroma and satisfying warmth.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 4 large yellow onions
- 4 cloves garlic cloves
- 3 tablespoons olive oil
- 2 cups unsalted beef stock
- 1 cup dry red wine (optional)
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
Slice the onions into thin rings and mince the garlic. Set them aside.
Pat the beef chuck roast dry with paper towels. Season generously with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef for 3-4 minutes on each side until browned and a crust forms. Remove the beef and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the onions and cook for 15-20 minutes, stirring occasionally, until caramelized and golden brown.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Sprinkle the flour over the onions and stir well for 1 minute to coat. Gradually add the beef stock and red wine (if using), scraping any browned bits from the bottom of the pot.
Return the seared beef to the pot. Add the thyme sprigs, bay leaves, and the remaining 1 teaspoon of salt. Bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce heat to low. Let it braise for 2.5-3 hours, occasionally turning and basting the beef with the liquid, until the meat is fork-tender.
Once cooked, remove the beef from the pot and let it rest for 10-15 minutes. Remove the thyme sprigs and bay leaves from the sauce.
Slice the beef against the grain and serve with the onions and sauce spooned over the top. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 27.3 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1464 mg | 31% | |
*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.
