Braised Beef Chuck Onions (Print Version)
Tender beef slowly cooked with red onions, herbs, and red wine for rich flavor.
# What You Need:
→ Meats
01 - 3.3 pounds beef chuck, cut into large cubes
→ Vegetables & Aromatics
02 - 3 large red onions, sliced
03 - 3 garlic cloves, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
→ Liquids
06 - 1 2/3 cups dry red wine
07 - 2 cups beef stock
→ Herbs & Seasonings
08 - 3 tablespoons olive oil
09 - 2 tablespoons tomato paste
10 - 2 bay leaves
11 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
13 - Chopped fresh parsley
# Preparation Steps:
01 - Preheat the oven to 325°F (160°C).
02 - Pat the beef chuck dry and season generously with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat and sear beef cubes in batches until evenly browned on all sides. Remove and set aside.
04 - Reduce heat to medium, add sliced red onions, carrots, and celery to the pot, and sauté for 8 to 10 minutes until onions soften and begin to caramelize.
05 - Stir in minced garlic and tomato paste, cooking for 2 minutes until fragrant.
06 - Return seared beef to the pot. Pour in dry red wine and bring to a simmer, scraping up browned bits from the bottom.
07 - Add beef stock, bay leaves, and thyme. Stir to combine and maintain a gentle simmer.
08 - Cover the pot and place it in the preheated oven. Braise for 2 to 2.5 hours, until beef is fork-tender.
09 - Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper as needed.
10 - Serve hot, optionally garnished with chopped fresh parsley.
# Expert Advice:
01 -
- The beef becomes impossibly tender without any fuss or special technique—just time and a hot oven doing the work for you.
- Red onions break down into the sauce, adding natural sweetness that balances the wine in a way that feels almost magical.
- It's the kind of dish that makes your home smell incredible and tastes even better the next day.
02 -
- Don't skip the searing step or rush through it; that brown crust on the beef is where 80 percent of the flavor lives, and it's impossible to add it later.
- If your sauce tastes a bit thin at the end, resist the urge to add cornstarch or flour—just let it simmer uncovered for a bit longer, or whisk in a small knob of butter for richness and body.
- The second-day version is often better than the first; the flavors meld overnight and the beef becomes even more tender, so make this ahead without hesitation.
03 -
- Buy beef chuck from a butcher if you can; ask them to cut it into large cubes, and they'll give you better pieces with less waste than pre-packaged versions.
- Don't peek at the pot once it's in the oven—every time you lift the lid, you lose heat and steam, which adds 10 minutes to the cooking time. Trust that it's working and resist the urge.