Slow-Braised Beef and Pearl Onion Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 35 minutes
• Total Time: 3 hours

Quick Ingredients

• 2 1/2 lb (1.13 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 12 oz (340 g) pearl onions (frozen, thawed; or fresh, peeled)
• 3 medium carrots, cut into 1-inch chunks (about 10 oz / 285 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups (960 ml) low-sodium beef broth
• 2 tsp Worcestershire sauce
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves

Do This

• 1. Heat oven to 325°F (163°C). Pat beef dry; season with salt and pepper; toss with flour.
• 2. Brown beef in a Dutch oven with olive oil (2 batches), 3–4 minutes per side.
• 3. Add butter, pearl onions, and carrots; cook 6–8 minutes until lightly browned; add garlic 30 seconds.
• 4. Stir in tomato paste 1 minute; add broth and Worcestershire; scrape up browned bits.
• 5. Add thyme, rosemary, and bay; return beef and juices; bring to a simmer.
• 6. Cover and braise in oven 2 hours, then uncover 20–30 minutes to thicken slightly.
• 7. Remove herb stems and bay leaves; adjust salt/pepper; rest 10 minutes and serve hot.

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Why You’ll Love This Recipe

• Deep, classic stew flavor from slow braising and all those browned pan drippings.
• Pearl onions turn sweet and silky, balancing the rich beefy broth.
• Simple, familiar ingredients with a steakhouse-style finish.
• Even better the next day, making it ideal for make-ahead dinners.

Grocery List

• Meat: 2 1/2 lb boneless beef chuck roast
• Produce: pearl onions, carrots, garlic, fresh thyme, fresh rosemary
• Dairy: unsalted butter
• Pantry: all-purpose flour, olive oil, tomato paste, low-sodium beef broth, Worcestershire sauce, bay leaves, kosher salt, black pepper

Full Ingredients

For the stew

• Beef: 2 1/2 lb (1.13 kg) boneless beef chuck roast, cut into 1 1/2-inch (4 cm) cubes
• Kosher salt: 2 tsp (plus more to taste)
• Black pepper: 1 tsp
• All-purpose flour: 3 tbsp
• Olive oil: 2 tbsp
• Unsalted butter: 2 tbsp
• Pearl onions: 12 oz (340 g) frozen pearl onions, thawed (or 1 lb / 454 g fresh pearl onions, peeled)
• Carrots: 3 medium carrots (about 10 oz / 285 g), peeled and cut into 1-inch chunks
• Garlic: 4 cloves, minced
• Tomato paste: 2 tbsp
• Low-sodium beef broth: 4 cups (960 ml)
• Worcestershire sauce: 2 tsp
• Fresh thyme: 4 sprigs
• Fresh rosemary: 1 sprig
• Bay leaves: 2

Optional for serving

• Mashed potatoes, buttered noodles, or crusty bread
• Chopped parsley: 2 tbsp, for a fresh finish

Step-by-Step Instructions

Step 1: Heat the oven and prep the beef

Arrange an oven rack in the lower middle position and preheat the oven to 325°F (163°C). Pat the beef cubes very dry with paper towels (this helps them brown instead of steam).

In a large bowl, season the beef with 2 tsp kosher salt and 1 tsp black pepper. Sprinkle over the 3 tbsp flour and toss until the beef is lightly coated.

Step 2: Brown the beef for deep flavor

Heat a large Dutch oven (5 1/2 to 7-quart) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Working in 2 batches (don’t crowd the pot), add the beef in a single layer. Brown 3–4 minutes per side (about 10–12 minutes per batch), turning with tongs. Transfer browned beef to a plate; repeat with the second batch.

If the pot looks dry at any point, add 1–2 teaspoons of oil as needed to prevent scorching.

Step 3: Brown the pearl onions and carrots

Reduce heat to medium. Add 2 tbsp unsalted butter to the pot. Once melted, add the pearl onions and carrots.

Cook, stirring occasionally, until the onions pick up golden spots and the carrots begin to color, about 6–8 minutes. This step gives the vegetables a sweeter, richer taste in the final stew.

Step 4: Add garlic and tomato paste

Stir in the minced garlic and cook just until fragrant, about 30 seconds.

Add the 2 tbsp tomato paste and stir constantly for 1 minute. Cooking the tomato paste briefly helps it taste less sharp and more savory.

Step 5: Build the braising liquid and scrape up the browned bits

Pour in 4 cups (960 ml) beef broth and add 2 tsp Worcestershire sauce. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—those bits are pure flavor.

Add the thyme sprigs, rosemary sprig, and 2 bay leaves.

Step 6: Braise low and slow until fork-tender

Return the browned beef (and any juices on the plate) to the pot. Bring the stew just to a gentle simmer on the stovetop, about 3–5 minutes.

Cover with a tight-fitting lid and transfer to the oven. Braise for 2 hours, stirring once halfway through if you remember (it’s not mandatory, but it helps ensure even cooking).

Step 7: Uncover to thicken and finish the texture

After 2 hours, carefully remove the lid and continue cooking uncovered for 20–30 minutes to slightly reduce and thicken the broth. The stew should look glossy and lightly coat a spoon, and the beef should be very tender when pierced with a fork.

If you want it thicker, keep it uncovered for an additional 10 minutes, checking occasionally.

Step 8: Rest, adjust seasoning, and serve

Remove the pot from the oven and let the stew rest for 10 minutes. This short rest helps the broth settle and taste more cohesive.

Fish out and discard the thyme stems, rosemary stem, and bay leaves. Taste and adjust with additional salt and pepper as needed.

Serve hot over mashed potatoes, buttered noodles, or with crusty bread. If you like, finish with 2 tbsp chopped parsley for a fresh pop of color.

Pro Tips

• Dry beef browns better: Patting the beef dry before seasoning is the easiest way to get a deep sear.
• Don’t rush the browning: Those browned bits on the pot (fond) are what make the broth taste slow-cooked and rich.
• Keep the simmer gentle: A hard boil can make beef tough. You want a steady, lazy simmer before it goes into the oven.
• Pearl onion shortcut: Frozen pearl onions are a great home-cook trick; they taste excellent and save a lot of peeling time.
• Skim for a cleaner finish: If the surface looks oily after braising, skim with a spoon or blot lightly with a paper towel.

Variations

• Red wine boost: Replace 1 cup (240 ml) of the beef broth with 1 cup (240 ml) dry red wine. Add it in Step 5 and simmer 2 minutes before adding the remaining broth.
• Mushroom addition: Add 8 oz (225 g) cremini mushrooms (halved) in Step 3 with the onions and carrots.
• Stovetop-only method: Instead of the oven, keep the pot on the stovetop at the lowest simmer, covered, for 2 to 2 1/2 hours, stirring occasionally to prevent sticking.

Storage & Make-Ahead

Cool to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the beef is hot throughout (aim for at least 165°F / 74°C).

Make-ahead: This stew tastes even better after an overnight rest. Cook it completely, cool, refrigerate, and reheat the next day. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate (based on 6 servings): 520 calories, 45 g protein, 28 g fat, 22 g carbohydrates, 4 g fiber, 980 mg sodium.