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French Onion Braised Beef

French onion braised beef Serving
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Tender beef slow-cooked with caramelized onions and rich seasonings for an unforgettable meal.

 

Ingredients

Scale
  • 3½ to 4½ pounds chuck roast
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cooking oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 medium yellow onions, halved and thinly sliced
  • 4 garlic cloves, lightly crushed
  • 2 to 3 cups sliced mushrooms
  • 2 cups beef broth
  • 1 teaspoon additional salt
  • 1 teaspoon additional black pepper
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon onion powder
  • 1 tablespoon dried minced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme or 4 to 5 fresh thyme sprigs
  • 1 bay leaf
  • 1 baguette, sliced
  • Olive oil
  • 2 cups shredded Swiss or Gruyère cheese
  • Fresh thyme leaves
  • Flaky salt

Instructions

  1. Preheat oven to 275°F. Pat chuck roast dry, coat with flour mixed with 2 teaspoons salt and 1 teaspoon pepper.
  2. Heat oil in Dutch oven over medium-high heat. Sear beef 4-5 minutes per side until browned. Remove and set aside.
  3. Reduce heat to medium. Add onions and garlic, cook 15-20 minutes until golden and caramelized.
  4. Add mushrooms, cook 5-7 minutes. Stir in Dijon mustard.
  5. Pour in beef broth, scraping up browned bits. Add remaining seasonings, salt, pepper, onion powder, dried onion, garlic powder, thyme, and bay leaf.
  6. Return beef to pot. Cover and transfer to oven. Braise for 3 hours.
  7. Uncover and cook 30 minutes more to reduce sauce.
  8. Rest beef 15-20 minutes before serving. For optional toasts: brush baguette slices with oil, toast, top with cheese, and broil until melted.

Notes

For the most tender results, don’t rush the braising process. This dish tastes even better the next day. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: French onion beef, braised chuck roast, caramelized onion beef, comfort food, braising, slow cooked beef

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