French Onion Braised Beef – A Comforting, Slow-Cooked Classic
A rich, slow-cooked beef dish inspired by French onion soup. Tender chuck roast braised with caramelized onions, red wine, and herbs for a cozy, comforting meal.
- Prep Time: 30 Minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
Ingredients
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3–4 lb beef chuck roast, cut into chunks
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4–5 large yellow onions, thinly sliced
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4 cloves garlic, minced
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2 tbsp butter
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1 tbsp olive oil
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1 cup dry red wine
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2–3 cups beef broth
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1 bay leaf
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3–4 sprigs fresh thyme
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1–2 tsp Dijon mustard (optional)
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Salt and black pepper, to taste
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½ cup shredded Gruyère (optional for topping)
Instructions
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Preheat oven to 325°F (165°C).
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In a Dutch oven, melt butter and oil. Add onions and a pinch of salt. Cook 35–45 min until deeply caramelized.
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While onions cook, season and sear beef chunks until browned. Set aside.
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Add garlic to onions, then deglaze with red wine. Simmer 2–3 minutes.
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Stir in beef broth, mustard, thyme, and bay leaf.
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Return beef to pot. Cover and braise in oven for 2½–3 hours, until fork-tender.
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Remove bay leaf and thyme. Optional: top with Gruyère and broil until melted.
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Serve hot over mashed potatoes, noodles, or crusty bread.
Notes
To make ahead, refrigerate after braising and reheat before serving. Freeze for up to 3 months. Use brisket or short ribs as alternatives.