Braised Beef with Onions (Printable)

Tender beef chuck slow-cooked with onions and carrots in a rich savory sauce, perfect for dinner.

# What You'll Need:

→ Meat

01 - 2.6 lbs beef chuck roast, cut into large chunks

→ Vegetables

02 - 3 large yellow onions, thinly sliced
03 - 2 medium carrots, sliced
04 - 3 garlic cloves, minced

→ Liquids

05 - 2 cups gluten-free beef broth
06 - 1 cup dry red wine

→ Seasonings

07 - 2 tablespoons tomato paste
08 - 2 tablespoons olive oil
09 - 2 teaspoons salt
10 - 1 teaspoon freshly ground black pepper
11 - 2 bay leaves
12 - 1 teaspoon dried thyme

→ Optional

13 - Chopped fresh parsley for garnish

# Directions:

01 - Preheat the oven to 325°F (160°C).
02 - Pat beef dry with paper towels and season evenly with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef chunks on all sides in batches, then transfer to a plate.
04 - Reduce heat to medium. Add sliced onions and carrots to the pot and cook, stirring occasionally, until onions are golden and softened, about 10 to 12 minutes.
05 - Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
06 - Pour in dry red wine, scraping the pot bottom to release browned bits. Simmer for 2 to 3 minutes to reduce slightly.
07 - Return browned beef to the pot. Add beef broth, bay leaves, and dried thyme. Bring to a gentle simmer on the stovetop.
08 - Cover with lid and place in preheated oven. Braise for 2 to 2½ hours until beef is fork-tender.
09 - Remove bay leaves, adjust seasoning to taste, and garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • The meat becomes so tender it practically melts on your tongue, and honestly, there's nothing quite like that feeling of a fork cutting through perfectly braised beef without any resistance.
  • The caramelized onions create this deep, sweet richness that makes the whole dish taste like you've been cooking all day, even though most of the work is hands-off.
  • It's naturally gluten-free and impressive enough to serve to guests, but comforting enough that you'll want to make it just for yourself on a quiet evening.
02 -
  • Don't skip the browning step. I learned this the hard way when I tried to rush through it once, and the result was pale, flavorless beef. Proper browning creates the foundation of everything delicious that follows.
  • If your sauce seems thin after braising, remove the lid and simmer on the stovetop for 10 minutes. The liquid will reduce and concentrate, becoming silky and coat-the-spoon gorgeous.
  • Braised beef actually improves with time. Make it a day ahead, refrigerate it, and reheat it gently before serving. The flavors deepen overnight in a way that feels like magic.
03 -
  • Invest in a good Dutch oven. It's the one pot that will serve you for decades. The even heat distribution and excellent lid seal are what make braising succeed.
  • Never let your braise boil aggressively. Gentle, steady heat keeps the meat tender. If you see big bubbles, lower your oven temperature by 10 degrees.
  • The best braised beef is made the day before. Cool it completely, refrigerate it, and the flavors will have mellowed and married together into something even better than the day you made it.

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