Beef and Onions Braised in White Wine

The following is a Guest Post.

I couldn’t miss the chance to discuss my favorite tipple and cooking ingredient…..

White white and red wine differ in taste, color, and texture. But aside from drinking it, one of the best things about wine is that it can make your usual dishes into remarkable meals. In fact, white wine is normally used to “deglaze the brown bits for a pan sauce for sautéed fish, chicken, pork, or mushrooms,” according to food blog Fine Cooking.

Aside from being used to deglaze your dishes, white wines can also stabilize your dish’s acidity. The popular English brand M&S clarified that most white wines taste best while they are still in their “youthful and fresh” condition. Wine varieties such as Cognac and Chardonnay are some of the commonly used wines to add a flavorful taste to a dish. To give you a sumptuous white wine-garnished dish, a recipe is provided below.

Beef and Onions Braised in White Wine

Total time: 4 Hours  plus marinating time


  • 32oz (960gr) beef, suitable for braising or stewing  
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • 1 1/2 cup dry white wine
  • 3 tbs Calvados Substitute cognac
  • 2 tbs red wine vinegar
  • Bouquet garni
  • 4 bay leaves
  • 1/4 tsp celery salt
  • 1/4 dry mustard
  • 2 tbs olive oil
  • 2 tbs corn flour dissolved in 4 tbs water

Beef and Onions Braised in White Wine


  • Cut beef into cubes, 2″ (5cm)
  • Put beef, onions, garlic, and bouquet garni into a deep bowl.
  • Combine wine, vinegar, Calvados, bay leaves, salt and mustard.
  • Pour over beef and marinate, refrigerated, for 6 – 24 hours.
  • When ready to cook, remove beef and drain, reserving marinade.
  • Heat oil in a large skillet over medium-high heat. 
  • Add beef, a few pieces at a time, and brown, transferring to a large, oven-proof casserole. 
  • When all the beef is browned and in the casserole, pour the reserved marinade and onions over.
  • Put into the oven and braise, 350F (175C) for 4 hours, checking occasionally and adding more wine or beef stock if it starts to dry out..
  • To finish: 
  • Remove beef to a platter and keep warm.
  • Remove bay leaves. 
  • Heat sauce to boiling.
  • Add corn flour mixture, a little at a time, stirring until thick.  You may not need all of it.
  • Spoon some sauce over the beef and serve, any remaining sauce on the side.

Print Recipe

This was one of those beef dishes that fell apart when I stuck a fork in it…. Incredibly tender and flavorful.

It was wonderful with Garlic Mashed Potatoes the first day and tossed with pasta the second.
If you want nutrition information for the recipe, try this site: Calorie Count

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