Braised Beef Chuck Onions (Printable Version)

Tender beef chuck simmered with red onions, herbs, and red wine for a rich, warming main course.

# What You'll Need:

→ Meats

01 - 3.3 lbs 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 tbsp olive oil
09 - 2 tbsp tomato paste
10 - 2 bay leaves
11 - 4 sprigs fresh thyme or 1 tsp dried thyme
12 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

13 - Chopped fresh parsley

# Step-by-Step:

01 - Set the oven to 325°F (160°C).
02 - Pat beef cubes dry and season well with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches on all sides, then remove to a plate.
04 - Reduce heat to medium; add sliced onions, carrots, and celery to the pot. Cook for 8 to 10 minutes until onions soften and start to caramelize.
05 - Stir in minced garlic and tomato paste, cooking for 2 minutes until fragrant.
06 - Return beef to the pot. Pour in red wine, bring to a simmer, scraping up browned bits from the bottom.
07 - Add beef stock, bay leaves, and thyme. Stir to combine and bring to a gentle simmer.
08 - Cover pot and place in preheated oven. Braise for 2 to 2.5 hours until the beef is tender when pierced with a fork.
09 - Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper.
10 - Serve hot, optionally garnished with chopped parsley.

# Expert Advice:

01 -
  • The beef becomes impossibly tender without any fancy knife skills or expensive cuts of meat.
  • Red onions caramelize into something almost candy-like, sweetening the entire sauce naturally.
  • Your whole house smells like a French bistro for hours afterward, which never gets old.
  • It tastes even better the next day, making it perfect for meal prep or dinner parties.
02 -
  • Don't skip the searing step—it's tempting to just throw everything in the pot, but those browned bits are what make this taste rich instead of just stewed.
  • Resist opening the oven door constantly; every time you do, heat escapes and the cooking time stretches longer than necessary.
  • The beef will look done before it actually tastes tender; if you can't easily tear a piece with a wooden spoon, give it another 20 minutes.
  • Make this a day ahead if you can—the flavors meld and deepen overnight, and it reheats beautifully.
03 -
  • Invest in a good heavy Dutch oven with a tight-fitting lid—it distributes heat evenly and will last decades, making it one of the best kitchen purchases you'll ever make.
  • Always taste the sauce before serving; a pinch more salt or a crack of fresh pepper often brings everything into focus in a way that feels like magic.

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