Braised Beef Chuck Onions (Printable)

Tender beef chuck slowly cooked with red onions, herbs, and red wine for a rich, comforting main.

# 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, to taste
13 - Freshly ground black pepper, to taste

→ Optional Garnish

14 - Chopped fresh parsley

# How-To Steps:

01 - Preheat the oven to 325°F.
02 - Pat beef chuck dry and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches on all sides, then transfer to a plate.
04 - Reduce heat to medium, add sliced onions, carrots, and celery to pot. 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 beef to pot, pour in red wine and bring to a simmer. Scrape up browned bits from bottom of pot.
07 - Add beef stock, bay leaves, and thyme. Stir to combine and bring to a gentle simmer.
08 - Cover pot and transfer to 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.
10 - Serve hot, garnished with chopped parsley if desired.

# Expert Advice:

01 -
  • The beef becomes so tender it falls apart on your tongue without any effort, and you'll wonder why you ever rushed through dinner.
  • Red onions transform into something almost jammy and sweet as they braise, adding a layer of flavor that makes the whole dish feel complete.
  • It's the kind of dish you can throw together on a Sunday afternoon and forget about—no stirring, no constant attention, just the oven doing the work.
02 -
  • Don't skip the searing step even though it adds time—those browned bits are where the real depth of flavor lives, and braising without them is like making coffee with cold water.
  • Low heat is non-negotiable; if the liquid boils hard, your beef will toughen up instead of getting tender, so keep it at a gentle simmer.
  • Taste at the very end because salt concentrates as liquid reduces—what would have been perfect halfway through might be oversalted by the finish.
03 -
  • Make this a day ahead if you can—the flavors deepen overnight, and the fat that rises to the top can be easily skimmed, giving you a cleaner, silkier sauce.
  • If your sauce seems thin at the end, remove the beef and vegetables, then simmer the liquid on the stovetop to reduce and concentrate before plating.

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