Braised Beef Chuck Onions (Printable)

Slow-cooked beef chuck infused with red onions, herbs, and red wine for a tender, savory meal.

# What You'll 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 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

# Steps:

01 - Preheat the oven to 325°F.
02 - Pat beef cubes dry and season generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat and sear beef cubes in batches until browned on all sides. Transfer to a plate.
04 - Reduce heat to medium. Add sliced red onions, carrots, and celery to the pot. Sauté for 8 to 10 minutes until onions soften and caramelize slightly.
05 - Stir in minced garlic and tomato paste, cooking for 2 minutes until fragrant.
06 - Return beef to the pot. Pour in red wine and bring to a simmer, scraping any browned bits from the bottom.
07 - Add beef stock, bay leaves, and thyme. Stir and bring to a gentle simmer.
08 - Cover the pot and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until beef is fork-tender.
09 - Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper to taste.
10 - Plate hot and garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • The beef becomes so impossibly tender that you'll wonder why you ever bought expensive cuts.
  • Red onions transform into something sweet and jammy that makes the entire sauce sing.
  • Once everything is in the oven, your only job is to enjoy the smell while the work happens without you.
02 -
  • Don't skip the searing step—it's not optional fussiness, it's where most of the flavor actually comes from.
  • If your meat isn't fork-tender after 2 hours, give it another 15 or 20 minutes; every oven and cut of beef is slightly different.
  • Resist the urge to peek constantly; every time you open that lid, heat escapes and cooking slows down.
03 -
  • Use a heavy Dutch oven or ovenproof pot with a tight-fitting lid; the quality of your equipment directly affects how evenly everything cooks.
  • If the sauce seems thin after cooking, remove the beef and vegetables with a slotted spoon, then simmer the liquid on the stovetop until it coats the back of a spoon.

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