Beef and Caramelized Onion Stew With Garlic and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 4 hours 5 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) 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 neutral oil (canola/avocado)
• 2 tbsp unsalted butter
• 4 large yellow onions (about 2 lb / 900 g), thinly sliced
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (optional) or extra broth
• 4 cups (960 ml) low-sodium beef broth
• 2 tsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 4 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 small sprig rosemary (or 1/2 tsp dried rosemary)
• 2 bay leaves

Do This

• 1. Heat oven to 300°F (150°C). Pat beef dry; toss with 2 tsp salt, pepper, and flour.
• 2. Sear beef in oil in a Dutch oven (2–3 batches), 3–4 minutes per side; remove.
• 3. Add butter; slowly caramelize onions over medium-low, stirring often, 35–45 minutes.
• 4. Stir in garlic and tomato paste; cook 1 minute. Deglaze with wine (or broth), scraping browned bits.
• 5. Add broth, Worcestershire, herbs, bay leaves, and beef; bring to a simmer.
• 6. Cover and braise in oven 3 hours, until beef is very tender.
• 7. Stir in balsamic; taste and adjust salt/pepper. Rest 10 minutes, then serve hot.

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Why You’ll Love This Recipe

• Deep onion flavor without fuss: slow caramelization builds big, bold sweetness and savory depth.
• Comfort-food texture: fork-tender beef in a rich, glossy broth.
• Simple ingredients, steakhouse vibes: garlic, herbs, and browned bits do the heavy lifting.
• Even better the next day: the flavors meld beautifully after a chill.

Grocery List

• Produce: 4 large yellow onions, 6 garlic cloves, fresh thyme (optional), fresh rosemary (optional)
• Dairy: unsalted butter
• Pantry: beef chuck roast, all-purpose flour, neutral oil, tomato paste, low-sodium beef broth, Worcestershire sauce, balsamic vinegar, bay leaves, kosher salt, black pepper, dry red wine (optional)

Full Ingredients

Beef

• 2 1/2 lb (1.13 kg) beef chuck roast, cut into 1 1/2-inch (4 cm) cubes
• 2 tsp kosher salt (plus more to taste after cooking)
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 2 tbsp neutral oil (canola, grapeseed, or avocado)

Deeply Caramelized Onion Base

• 2 tbsp unsalted butter
• 4 large yellow onions (about 2 lb / 900 g), halved and thinly sliced
• 6 garlic cloves, minced
• 2 tbsp tomato paste

Broth, Herbs, and Finishing

• 1/2 cup (120 ml) dry red wine (optional; substitute with additional broth)
• 4 cups (960 ml) low-sodium beef broth
• 2 tsp Worcestershire sauce
• 4 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 small sprig fresh rosemary (or 1/2 tsp dried rosemary)
• 2 bay leaves
• 1 tbsp balsamic vinegar

Step-by-Step Instructions

Step 1: Prep the beef and heat the oven

Position a rack in the middle of the oven and preheat to 300°F (150°C).

Pat the beef very dry with paper towels (this helps it brown instead of steam). In a large bowl, toss beef with 2 tsp kosher salt, 1 tsp black pepper, and 3 tbsp flour until lightly coated.

Step 2: Sear the beef for deep flavor

Heat 2 tbsp neutral oil in a heavy Dutch oven (6–7 quart works well) over medium-high heat until shimmering.

Sear beef in 2–3 batches (don’t crowd the pot). Brown for 3–4 minutes per side, turning to get good color on multiple sides. Transfer browned beef to a plate. If the pot looks dry at any point, add 1–2 teaspoons more oil.

Step 3: Caramelize the onions slowly and deeply

Reduce heat to medium-low. Add 2 tbsp butter to the pot. Once melted, add the sliced onions and stir well, scraping up some of the browned bits.

Cook onions for 35–45 minutes, stirring every few minutes (more often toward the end). You’re aiming for a deep amber-brown color and a jammy texture. If onions start to scorch, lower the heat and add 1–2 tbsp water to loosen the fond.

Step 4: Add garlic and tomato paste, then deglaze

Stir in the minced garlic and cook for 30 seconds until fragrant.

Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly, to slightly darken it (this removes raw flavor and boosts richness).

Pour in 1/2 cup (120 ml) red wine (or the same amount of broth). Simmer for 2 minutes, scraping the bottom thoroughly to dissolve all the browned bits into the onions.

Step 5: Build the stew and bring to a simmer

Add 4 cups (960 ml) beef broth, 2 tsp Worcestershire sauce, thyme, rosemary, and 2 bay leaves. Stir, then return the seared beef (and any juices on the plate) back into the pot.

Bring to a gentle simmer over medium heat for 3–5 minutes. Once you see steady bubbles, turn off the heat.

Step 6: Slow-braise in the oven until the beef is tender

Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Cook at 300°F (150°C) for 3 hours, or until the beef is very tender and easily pierced with a fork.

If you want a slightly thicker stew, remove the lid for the final 20 minutes of oven time to reduce the broth a bit.

Step 7: Finish, rest, and serve

Remove the bay leaves and herb stems (if using fresh sprigs). Stir in 1 tbsp balsamic vinegar to brighten and balance the sweetness of the onions.

Taste and adjust with additional salt and pepper as needed. Let the stew rest 10 minutes before serving so the flavors settle and the broth slightly thickens.

Serve hot in bowls (great with mashed potatoes, buttered noodles, or crusty bread).

Pro Tips

• Don’t rush the onions: the 35–45 minute caramelization is the backbone of the flavor. Medium-low heat beats high heat every time.
• Brown in batches: overcrowding makes the beef steam and go gray. A good sear adds a roasted, savory edge to the stew.
• Use low-sodium broth: reduction concentrates salt. You can always add more at the end, but you can’t take it out.
• Deglaze thoroughly: those browned bits stuck to the pot dissolve into the broth and taste like hours of extra cooking.
• Rest before serving: even 10 minutes helps the stew taste rounder and feel thicker.

Variations

• French onion-style: add an extra 2 onions (total 6), swap rosemary for more thyme, and finish each bowl with a toasted baguette slice and melted Gruyère under the broiler.
• Stout and onion stew: replace the wine with 12 oz (355 ml) stout and reduce broth to 3 cups (720 ml) for a darker, malty richness.
• Root-veg add-in: add 2 cups (260 g) carrots and 2 cups (300 g) diced gold potatoes for a more complete one-pot meal (stir in for the last 90 minutes of oven time).

Storage & Make-Ahead

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Freeze: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.

Reheat: Rewarm gently on the stovetop over medium-low heat until steaming hot, about 10–15 minutes, stirring occasionally. Add a splash of broth if it has thickened too much.

Make-ahead note: This stew tastes even better the next day. If making ahead, wait to add the balsamic vinegar until reheating for the brightest flavor.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 40 g protein, 28 g fat, 22 g carbohydrates, 4 g fiber, 8 g sugar, 780 mg sodium.