Description
Braised Beef with Pearl Onions and Potatoes is a rustic, slow-cooked dish featuring tender beef, sweet pearl onions, and hearty potatoes, all simmered in a rich red wine and tomato broth. It’s perfect for cozy family dinners or elegant entertaining.
Ingredients
Units
Scale
- 2.5 lbs beef chuck roast or stew meat, cut into large chunks
- 1/4 cup flour (for dredging)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 oz pearl onions (fresh, blanched and peeled, or frozen and thawed)
- 1 lb Yukon Gold or red potatoes, cut into large chunks
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
Instructions
- Season beef with salt and pepper, then dredge lightly in flour.
- In a Dutch oven or large pot, heat olive oil over medium-high heat. Brown beef in batches and set aside.
- Add garlic and tomato paste to the pot. Sauté for 1–2 minutes until fragrant.
- Deglaze with red wine, scraping up any browned bits from the bottom.
- Return beef to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer.
- Cover and braise on low heat or in a 325°F (160°C) oven for 2 hours.
- Add potatoes, carrots, and pearl onions. Braise for another 30–40 minutes until vegetables and beef are tender.
- Discard bay leaves, adjust seasoning, and serve hot.
Notes
- Use frozen pearl onions to save time—no peeling required.
- Dry red wine like Cabernet or Merlot works best for depth of flavor.
- For a gluten-free version, use gluten-free flour for dredging.
- Can be made ahead and tastes better the next day.
- Freeze leftovers in airtight containers for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 470
- Sugar: 5g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg