French Onion Braised Beef

a white bowl with a navy blue border featuring braised beef, mashed potatoes, and cheesy toast

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4.92 from 25 votes

Prep Time25

Cook Time3 30

Total Time3 55

Course: Main Course

Servings:

Author: Alex Snodgrass

Ingredients

For the Braised Beef:

3.5-4.5 pounds chuck roast
3 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper, divided
3 tablespoons cassava or all-purpose flour
2 tablespoons avocado oil
3 medium yellow onions, halved and thinly sliced
4 garlic cloves, smashed
1 (1.4-ounce) package French Onion mix (I use Knorr brand)
2 teaspoons Dijon mustard
1/2 cup dry red wine
1½ cups beef broth
8-10 sprigs fresh thyme, secured with twine to make a bundle
1 bay leaf

For the Gruyere Toasts (optional, for serving):

1 baguette, sliced 1/4-inch thick
Extra virgin olive oil, for brushing
2 cups shredded gruyere cheese
2 teaspoons chopped fresh thyme
Flaky salt, for finishing

Instructions

Preheat the oven to 275°F.
Cut the chuck roast into 3 to 4 large pieces. Pat dry with paper towels, then season generously with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper. Dredge each piece in flour, shaking off any excess.
Heat the oil in a 3.5-quart braiser or 5-quart Dutch oven set over medium-high heat. When hot, add the beef and sear until deeply golden brown on all sides, 4 to 6 minutes per side, working in batches if necessary. Transfer to a plate and set aside.
Reduce the heat to medium. Add the onions, garlic, remaining 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until the onions are very soft and lightly caramelized, about 8 minutes.
Stir in the French onion soup mix and Dijon mustard. Slowly pour in the red wine, scraping up the browned bits from the bottom of the pot. Stir in the beef broth, thyme bundle, and bay leaf. Bring to a gentle simmer, 3 to 4 minutes.
Nestle the seared beef and any juices back into the pot. Cover and transfer to the oven. Braise for 3 hours until the meat is fork-tender. Then, uncover the pot and increase the heat to 300°F. Continue to cook, uncovered, for 30 more minutes. The meat should be fall apart tender and have a golden-brown crust at the top.
Remove from the oven and let rest for 10 minutes to allow the sauce to thicken slightly. Using two forks, shred the tender beef into large pieces for serving.
While the beef rests, preheat the broiler. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Broil until golden, 1 to 2 minutes per side.
Sprinkle each slice with Gruyère and thyme. Return to the broiler until the cheese is melted and bubbling, 1 to 2 minutes. Finish with a pinch of flaky salt.
Serve the braised beef over mashed potatoes in shallow bowls with plenty of French onion broth all around, accompanied by Gruyère toasts for dipping. Garnish with more thyme, serve, and enjoy!

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