Zwiebelfleisch Onion Beef
Savor the rich, comforting flavors of Zwiebelfleisch Onion Beef, a traditional German-inspired dish that elevates tender beef chuck roast and golden caramelized onions with a velvety, Dijon-infused gravy. Perfectly braised over two hours in a hearty beef broth with aromatic bay leaf and a hint of peppery warmth, this one-pot wonder delivers a melt-in-your-mouth experience. Ideal for cozy dinners or special family occasions, Zwiebelfleisch pairs beautifully with boiled potatoes, buttery egg noodles, or rustic crusty bread, soaking up every luscious drop of its savory sauce. With simple ingredients and a slow-cooking method that allows the flavors to develop fully, this delightful recipe is both classic comfort food and a new favorite waiting to happen.
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Recipe Information
Ingredients
- 1.5 lbs Beef chuck roast
- 4 medium Yellow onions
- 2 tbsp Vegetable oil
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 3 cups Beef broth
- 1 tbsp Dijon mustard
- 1 leaf Bay leaf
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Parsley
Instructions
Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes. Pat the beef dry with paper towels to ensure a good sear.
Peel and thinly slice the yellow onions into half-moon slices. Set aside.
Heat the vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat. In batches, sear the beef cubes until browned on all sides. Remove the browned beef and set aside.
Reduce the heat to medium. Add the butter to the Dutch oven and melt it. Stir in the sliced onions and cook for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
Sprinkle the all-purpose flour over the onions and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the beef broth while stirring continuously to avoid lumps. Once combined, bring the mixture to a simmer.
Stir in the Dijon mustard, bay leaf, salt, and black pepper. Return the browned beef cubes to the pot and mix well.
Lower the heat to a gentle simmer, cover the pot, and cook for 1.5-2 hours, stirring occasionally. The beef should become tender, and the sauce will thicken.
Once the beef is tender, remove and discard the bay leaf. Taste and adjust the seasoning with additional salt and pepper if necessary.
Serve the Zwiebelfleisch Onion Beef hot, garnished with freshly chopped parsley. This dish pairs wonderfully with boiled potatoes, egg noodles, or crusty bread.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 5959 mg | 259% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 19.1 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 229 mg | 18% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2954 mg | 63% | |
*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.
