Description
This French Onion Braised Beef is a rich and flavorful dish, perfect for those cozy nights.
Ingredients
Scale
- 3 pounds chuck roast (or other well-marbled beef roast)
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- 4 slices turkey ham (optional)
- 1½ cups shredded Gruyère or Swiss cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef: Start by seasoning the beef generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the chuck roast on all sides until a golden-brown crust forms. This step adds incredible depth to the final dish. Once browned, transfer the beef to a plate and set aside.
- Caramelize the onions: Lower the heat and add butter to the same pot. Toss in the sliced onions and cook them slowly, stirring often, for 25–30 minutes until they’re soft, golden, and fragrant. This is the heart of the French onion flavor. Don’t rush it—it’s worth the wait.
- Build the flavor: Add the minced garlic and cook for another minute. Then sprinkle in the flour and stir well to coat the onions. Pour in the Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pot. Stir in thyme, rosemary, and the bay leaf.
- Return the roast: Nestle the seared beef back into the pot with the onions and broth. If you’re using turkey ham, layer slices on top for added flavor. Bring everything to a gentle simmer.
- Braise: Cover the pot and place it in a 325°F (160°C) oven. Let it braise for 3 to 3.5 hours, or until the beef is fork-tender.
- Cheese it up: Once the beef is tender, remove the pot from the oven. Sprinkle the top with shredded Gruyère cheese and return it, uncovered, to the oven for 10 minutes or until the cheese is melted and bubbly.
- Serve and savor: Remove the bay leaf, garnish with fresh parsley, and serve the roast alongside mashed potatoes, crusty bread, or roasted vegetables. The gravy-like broth is too good not to mop up.
Notes
- This dish can be made a day ahead and reheated for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3.5 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg