Let me introduce you to your new comfort-food staple: French onion braised beef. Tender beef is slow-roasted with caramelized onions, shallots, and confit garlic, filling your home with an incredible aroma. This meal is true winter comfort — hearty and warming. A humble chuck roast transforms into a short rib-style feast. Chuck roast comes from the same cut as short ribs, but is more affordable, meatier, and boneless. Just cut the roast into short rib-sized pieces and slow-cook all afternoon for a melt-in-your-mouth meal. This recipe is a delicious reminder to slow down amidst the daily hustle and take a moment to enjoy homemade comfort food. Serve it over mashed potatoes, topped with braising jus, fresh chives, and crispy shallots for a restaurant-worthy, show-stopping winter dish sure to impress.
French Onion Braised Beef
Serves: 6 | Prep Time: 15 minutes | Cook Time: 4-5 hours
Ingredients
3-5 lb. chuck roast, trimmed of excess fat and cut into 3-5 in. chunks (or boneless short ribs)
Salt
Black pepper
2 tbsp. olive oil or ghee
4-6 shallots, halved
4 large yellow onions, thinly sliced
½ cup white wine (use more beef broth as a substitute if needed)
2 large heads of garlic, the tops of the garlic bulbs cut off and discarded
1 tbsp. dried thyme, or fresh if you have it
3 bay leaves
6 cups beef broth or stock (bone broth works as well)
Fresh chives or finely chopped parsley, for garnish
For the crispy shallots (optional but highly recommended)
4-6 shallots, thinly sliced
High-heat oil, like avocado oil, enough for shallow frying
Salt
Directions
Preheat the oven to 350 degrees.
Trim the chuck roast of any excess fat and connective tissue, then cut into 3-5-inch chunks/planks (resembling English-cut short ribs). Season with salt and pepper on all sides.
Heat a large Dutch oven or oven-safe braiser over medium-high heat. Then add the beef to the pot and sear the meat on both sides, working in batches until browned and crisp.
Remove the seared roast pieces and set aside in a large bowl.
In the same pot, add about ½ tbsp. olive oil, then add the halved shallots and garlic bulbs, cut side down, to sear for about 2-3 minutes, until golden. Remove and set aside.
Add the remaining olive oil or ghee to the pot, add the thinly sliced onions, and season lightly with salt. Add the white wine to the onions to deglaze the bottom of the pot, then sauté until soft, caramelized, and golden brown, about 10-15 minutes.
Add the seared beef, shallots, and garlic back to the pot with the onions and cover with beef broth. Add the thyme and bay leaves.
Bring to a gentle simmer, then cover, transfer to the oven, and bake for 4-5 hours, or until the meat is tender and falls apart easily. If it is still tough, bake for 30 more minutes.
Just before serving, fill a sauté pan or pot with about an inch or two of oil for shallow-frying. Add the thinly sliced shallots to the cold oil and turn the heat to medium.
Fry slowly and stir often until the shallots are lightly golden.
Remove just before the shallots are golden brown and strain onto a paper towel-lined plate or bowl, and immediately season with salt. Set aside.
When the beef is done, remove the bay leaves and garlic heads. Skim off any excess grease sitting on top. Use tongs to squeeze out the garlic cloves into the pot. Gently stir and mash the garlic into the braising liquid.
Serve the braised beef over mashed potatoes, spoon the French onion jus on top, and garnish with the crispy shallots and finely chopped chives or parsley.