Braised Beef with Pearl Onions and Potatoes

Braised Beef with Pearl Onions and Potatoes is a deeply flavorful dish where tender beef is slow-cooked until melt-in-your-mouth soft, paired with sweet pearl onions and hearty potatoes. It’s a rustic, satisfying meal perfect for family dinners or cozy gatherings.

Why You’ll Love This Recipe

This braised beef dish is the definition of comfort food—rich, aromatic, and full of slow-cooked goodness. The pearl onions add a gentle sweetness that balances the savory beef, while potatoes make it a complete, filling meal. It’s elegant enough for special occasions and easy enough for Sunday cooking.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef chuck roast or stew meat
• Pearl onions (fresh or frozen)
• Potatoes (Yukon Gold or red)
• Garlic
• Carrots
• Tomato paste
• Red wine
• Beef broth
• Bay leaves
• Thyme
• Olive oil
• Salt and pepper
• Flour (for dredging)

directions

1. Season beef with salt and pepper, then lightly dredge in flour.
2. In a Dutch oven or large pot, heat olive oil and brown beef in batches. Remove and set aside.
3. Add garlic and tomato paste to the pot and cook briefly until fragrant.
4. Deglaze with red wine, scraping up browned bits.
5. Return beef to the pot, then add beef broth, bay leaves, and thyme. Bring to a simmer.
6. Cover and braise on low heat (or in a 325°F/160°C oven) for 2 hours.
7. Add potatoes, carrots, and pearl onions. Continue braising for another 30–40 minutes, until vegetables and meat are tender.
8. Discard bay leaves, adjust seasoning, and serve hot.

Servings and timing

Serves 6
Prep time: 20 minutes
Cook time: 2.5 to 3 hours
Total time: approximately 3 hours

Variations

• Substitute parsnips or turnips for a different root vegetable profile.
• Use shallots if pearl onions are unavailable.
• Add mushrooms in the final 30 minutes of cooking for extra umami.
• Omit wine and use additional broth for a non-alcoholic version.

storage/reheating

Store leftovers in the refrigerator for up to 4 days. Reheat gently on the stove or in a 325°F (160°C) oven until warmed through. This dish also freezes well for up to 2 months in airtight containers.

FAQs

What’s the best cut of beef for braising?

Beef chuck is ideal due to its marbling and ability to become tender with slow cooking.

Can I make this in a slow cooker?

Yes. Brown the beef first, then cook everything on low for 8 hours or high for 4–5 hours.

Can I use frozen pearl onions?

Yes, they work well and save prep time. Just thaw and add with the potatoes.

How do I keep the potatoes from getting mushy?

Cut them into large chunks and add them in the final hour of braising.

What kind of wine should I use?

A dry red wine like Cabernet Sauvignon or Merlot works best.

Can I prepare this ahead of time?

Yes, it tastes even better the next day after the flavors develop.

Can I thicken the sauce?

Yes, simmer uncovered at the end or stir in a cornstarch slurry if needed.

Is this dish gluten-free?

Use a gluten-free flour for dredging and check all broth and wine labels.

Do I need to peel the pearl onions?

If using fresh, blanch and peel them. Frozen ones are typically pre-peeled.

What can I serve with this?

Crusty bread, a side salad, or green beans pair well with this dish.

Conclusion

Braised Beef with Pearl Onions and Potatoes is a timeless, slow-cooked meal that rewards you with rich flavor and tender texture. It’s the perfect centerpiece for a hearty family dinner or comforting weekend meal, bringing warmth and satisfaction to every bite.

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