Braised Beef & Onions

We don’t buy steaks at the French supermarkets as they tend to be….. chewy. We buy steaks at a butcher shop and they’re wonderful.

But, for the slow cooker or oven braises, I’m very happy with the less expensive cuts from the supermarket. The beef is well-marbled and full of flavor.

Beef is traditionally cooked in red wine. This is braised in white wine. The flavors are very different.

The beef was falling apart. We were very happy.

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Braised Beef & Onions

This oven-braised beef was fork-tender and full of flavor. The recipe makes enough for 2 meals for 2 (or 1 dinner for 4).
We had it over mashed potatoes the first day and over pasta on the 2nd.

  • Author: Kate
  • Prep Time: 25 minutes
  • Marinate: 6 hours
  • Cook Time: 4 hours
  • Total Time: 10 hours 25 minutes
  • Yield: 4 servings 1x
  • Category: Beef
  • Method: Braise

Ingredients

Scale
  • 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
  • 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 cornstarch (maizena) dissolved in 4 tbs water

Instructions

  • 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 and bouquet garni.
  • Heat sauce to boiling.
  • Add cornstarch 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.

Notes

You can marinate it for up to 24 hours so start it early in the day or the night before.
Substitute brandy for the Calvados, or apple cider.
Substitute 2 tsp parsley and 1/2 tsp thyme for bouquet garni (there are already bay leaves).

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 514
  • Sugar: 3.2 g
  • Sodium: 188.8 mg
  • Fat: 16.2 g
  • Saturated Fat: 5 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 14.4 g
  • Fiber: 1.5 g
  • Protein: 50.8 g
  • Cholesterol: 149.6 mg

Keywords: braised beef, beef in white wine

Braised Beef in White Wine

A benefit of walking alone is I tend to pay more attention to my surroundings. And, of course, I don’t get irritated with me when I keep stopping to take a photo.

This old barn partially covered by Virginia creeper caught my eye:

It was probably more colorful today but it was raining so no walk for me.

Maybe tomorrow…..

I also caught the deer out grazing.

They’re all looking in my direction but weren’t concerned – until I took the photo. I have my camera set to ‘click’ when I take the shot and that little noise sent them flying into the woods.

The herd is growing. Our friends, who had owned the farm, sold it last winter. Rumor has it that the new owner is not interested in managing the deer herd. That, coupled with the fact that there have been no hunt dinners for 2 years because of the pandemic, is letting the herd increase. Our friend didn’t let hunters on to the property, but he did cull the herd in the spring and donate the meat to the hunt dinners.

Maybe next year the hunters will lend a hand.

6 thoughts on “Braised Beef & Onions”

  1. Your recipe is right up our alley. We love dinners like this, especially when the weather turns cold. I did a traditional pot roast this past Sunday and will make soup with the leftovers, but chuck roast has gotten very expensive here. I remember when it was such a cheap cut. Nothing is anymore.

    I had a huge buck and his ‘wife’ in the back yard yesterday for several hours. Lockdown season has begun for them so I imagine they were pairing for a few days and my back yard seemed like a good spot to do that. Who knows. But they’re beautiful and I love watching them.

    Oh! We had snow flurries yesterday…

    Reply
    • I’ve been seeing a lot of deer here, also. But it’s hunting season and they are always running more then. Our deer are much smaller and I have very rarely seen a buck. It’s definitely soup, stew & braise season here too. Thankfully, we finally have our furnace working – cross fingers it stays working.
      Snow….. no comment

      Reply
  2. This will be a nice change from my red wine version and it will work with pork ‘goulash’. With the change in weather we are eating more dishes like that.
    Diagonally opposite our driveway entrance there is a high wall covered in Virginia creeper. It is a beautiful crimson at the moment. Around the corner from that there is another high walled out building( too small for a barn, too high for a shed) which is covered in wisteria in Spring.

    Reply
    • Our house in Andorra was covered in Virginia creeper. It was absolutely gorgeous for about 2 weeks in the fall when the afternoon sun hit.
      The weather has definitely turned to winter – and winter cooking at our house this week. Brrrr….

      Reply

I love getting your comments; I read them all. I also answer them all - eventually.....

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