Rustic Braised Beef with Pearl Onions and Thyme

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes

Quick Ingredients

• 3 lb (1.4 kg) beef chuck, cut into 2-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 3 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1 lb pearl onions, peeled
• 3 medium carrots, sliced into 1/2-inch rounds
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 1/2 cups dry red wine (or extra beef broth)
• 3 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 6 fresh thyme sprigs (or 1 1/2 tsp dried thyme)
• 2 bay leaves
• 1 tsp red wine or balsamic vinegar (optional, to finish)
• Chopped fresh thyme or parsley, for serving (optional)
• Mashed potatoes, buttered egg noodles, or crusty bread, for serving (optional)

Do This

• 1. Preheat oven to 325°F (160°C). Pat beef dry, season with salt and pepper, and toss with flour.
• 2. Brown beef in 2 tbsp oil in a heavy oven-safe pot over medium-high heat, working in batches. Set browned beef aside.
• 3. Add remaining 1 tbsp oil and butter. Sauté pearl onions until golden, then add carrots. Stir in garlic and tomato paste; cook briefly.
• 4. Deglaze with red wine, scraping up browned bits. Add broth, Worcestershire, thyme, and bay leaves. Return beef and bring to a gentle simmer.
• 5. Cover and braise in the oven for 2 1/2–3 hours, until the beef is fork-tender and the onions are silky.
• 6. Skim excess fat, simmer uncovered to thicken if needed, and adjust seasoning. Stir in a splash of vinegar if using. Serve hot over potatoes, noodles, or with crusty bread.

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Why You'll Love This Recipe

• Deep, comforting flavors from slow-braised beef, sweet pearl onions, and fresh thyme.
• A mostly hands-off main course: once it is in the oven, it quietly cooks itself.
• Perfect for cozy weekends, dinner parties, or make-ahead meals that taste even better the next day.
• Versatile and forgiving: works with or without wine, in the oven or slow cooker, and pairs with many simple sides.

Grocery List

• Produce: 1 lb pearl onions, 3 medium carrots, 4 cloves garlic, 1 small bunch fresh thyme (or dried thyme), fresh parsley (optional, for garnish)
• Dairy: Unsalted butter (2 tbsp)
• Pantry: 3 lb beef chuck roast (or stewing beef), kosher salt, black pepper, all-purpose flour, olive oil, tomato paste, dry red wine, low-sodium beef broth, Worcestershire sauce, bay leaves, red wine or balsamic vinegar (optional)

Full Ingredients

For the Braised Beef

• 3 lb (1.4 kg) beef chuck roast or stewing beef, cut into 2-inch (5 cm) cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 3 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1 lb pearl onions, peeled (about 3 cups)
• 3 medium carrots, peeled and cut into 1/2-inch (1.25 cm) thick rounds
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 1/2 cups dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir; or substitute 1 1/2 cups additional beef broth)
• 3 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 6 fresh thyme sprigs (or 1 1/2 tsp dried thyme leaves)
• 2 bay leaves
• 1 tsp red wine vinegar or balsamic vinegar (optional, to brighten at the end)
• Kosher salt and freshly ground black pepper, to finish

For Serving (Optional)

• Mashed potatoes, buttered egg noodles, polenta, or crusty bread
• Fresh thyme leaves or chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Ingredients

Preheat your oven to 325°F (160°C).

Pat the beef cubes very dry with paper towels. This helps them brown nicely. In a large bowl, season the beef with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Sprinkle the 3 tablespoons flour over the beef and toss until the cubes are lightly coated on all sides. Set aside.

Prepare the vegetables: peel the pearl onions if they are fresh (a quick blanch in boiling water for 30 seconds followed by an ice bath can make peeling easier). Peel and slice the carrots into 1/2-inch rounds. Mince the garlic. Set everything within reach of the stove.

Step 2: Brown the Beef for Deep Flavor

Place a heavy, oven-safe pot or Dutch oven (5–6 quarts) over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering but not smoking.

Working in batches so you do not crowd the pot, add a single layer of beef cubes. Brown on at least two sides until deep golden brown, about 3–4 minutes per side. Transfer browned beef to a large plate or bowl and repeat with remaining beef, adding a little more oil if the pot looks dry. Do not rush this step; the browned bits (fond) on the bottom of the pot will build the base of the sauce.

Step 3: Sauté Pearl Onions and Aromatics

Once all the beef is browned and set aside, reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the 2 tablespoons butter to the pot. When the butter has melted, add the pearl onions. Cook, stirring occasionally, until they are lightly golden in spots, about 4–5 minutes.

Add the carrot rounds and cook for another 3–4 minutes, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the minced garlic and cook just until fragrant, about 30 seconds.

Add the 2 tablespoons tomato paste and stir it into the vegetables. Cook, stirring, for 1–2 minutes to toast the tomato paste slightly; this deepens its flavor and helps thicken the sauce later.

Step 4: Build the Rich Braising Liquid

Pour in the 1 1/2 cups dry red wine (or the same amount of extra beef broth if not using wine). The liquid will bubble up. Use your spoon to scrape up all the browned bits from the bottom and sides of the pot; these add tremendous flavor.

Let the wine simmer for about 2–3 minutes to reduce slightly. Then add the 3 cups beef broth and 1 tablespoon Worcestershire sauce. Stir to combine.

Tuck in the thyme sprigs and bay leaves. Return the browned beef and any accumulated juices on the plate back into the pot, nestling the meat down into the liquid and vegetables. The beef should be mostly submerged; if not, add a bit more broth or water until it is.

Bring the pot up to a gentle simmer on the stovetop, then turn off the heat.

Step 5: Slow-Braise Until Meltingly Tender

Cover the pot tightly with a lid and transfer it to the preheated 325°F (160°C) oven. Braise for 2 1/2 to 3 hours, until the beef is very tender when pierced with a fork and beginning to fall apart.

About halfway through cooking, carefully pull the pot out, remove the lid, and give everything a gentle stir. Check the liquid level; if it looks low, add a splash more broth or water. Return the lid and slide the pot back into the oven to continue braising.

When done, the sauce should be rich and glossy, the pearl onions soft and sweet, and the beef cubes incredibly tender.

Step 6: Finish and Adjust the Sauce

Remove the pot from the oven and take off the lid. Discard the thyme stems and bay leaves.

If there is a visible layer of fat on top, tilt the pot slightly and use a spoon to skim off some of the excess. Place the pot over medium heat (uncovered) and let the braise simmer for 10–15 minutes, or until the sauce has thickened slightly to your liking. Stir gently now and then so nothing sticks.

Taste and adjust the seasoning with more salt and pepper as needed. For a subtle brightness that balances the richness, stir in 1 teaspoon red wine vinegar or balsamic vinegar, if using.

Step 7: Serve Warm and Rustic

Let the braised beef rest off the heat for about 5–10 minutes to settle. The sauce will thicken a bit more as it stands.

Spoon generous portions of the beef, pearl onions, carrots, and sauce over a bed of mashed potatoes, buttered egg noodles, creamy polenta, or serve with plenty of crusty bread for dipping. Sprinkle with a little fresh thyme leaves or chopped parsley for a touch of color.

Serve hot, making sure each plate gets a mix of tender beef, sweet onions, and plenty of the rich, thyme-scented broth.

Pro Tips

• Dry meat browns better: Pat the beef very dry before seasoning and flouring. Moisture is the enemy of a good sear.
• Do not crowd the pot: Brown the beef in batches. Overcrowding steams the meat instead of searing it, which will dull the flavor.
• Wine choice matters (if using): Use a dry red wine you would enjoy drinking. Avoid very sweet wines, which can throw off the balance of the sauce.
• Use frozen pearl onions if you like: To save time, frozen peeled pearl onions work well. Add them straight from the freezer and cook as directed.
• Adjust thickness your way: If the sauce is too thin at the end, simmer uncovered to reduce. If it becomes too thick, stir in a splash of broth or water.

Variations

• Mushroom and Bacon Braise: Before browning the beef, cook 4 ounces diced bacon until crisp, then remove and brown the beef in the rendered fat (adding oil if needed). Add 8 ounces sliced cremini or button mushrooms along with the carrots. Stir the crispy bacon back in at the end.
• Beer-Braised Beef: Replace the red wine with a dark beer such as a brown ale or stout. The result is slightly malty and deeply savory, especially good with mashed potatoes.
• Slow Cooker Method: Brown the beef and sauté the vegetables as directed on the stovetop, then transfer everything (including the braising liquid and herbs) to a slow cooker. Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is tender. Finish the sauce on the stovetop if you would like it thicker.

Storage & Make-Ahead

Let the braised beef cool to room temperature, then transfer to airtight containers and refrigerate for up to 4 days. The flavors actually improve after a night in the fridge, making this an excellent make-ahead dish for entertaining or busy evenings.

To freeze, portion into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over low to medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Stir occasionally until hot all the way through. You can also reheat covered in a 300°F (150°C) oven until warmed.

Nutrition (per serving)

Approximate values for one of 6 servings (without sides, using lean beef chuck and trimming excess fat): about 560 calories, 38 g protein, 36 g fat, 10 g carbohydrates, 2 g fiber, and 800 mg sodium. Exact values will vary based on the specific cut of beef, how much fat is skimmed, and the sides you serve alongside.