Braised Beef and Onions

Braised Beef and Onions

Serves: 6
Preparation Time:  30min
Cooking Time: 3 hrs

1kg Tasman Beef Chuck on the Bone
Olivital extra virgin olive oil

2 tbsp salt
1 bay leaf
¾ tbsp. black papper
1 large brown onion, sliced
2 carrots, roughly chopped
2 large garlic cloves, chopped
½ tbsp dried thyme
½ tbsp dried rosemary
1 tbsp tomato paste
1 ½ cups dry white wine
1 cup water


Put oven rack in middle position and preheat oven to 165 degrees. Pat beef dry and rub all over with 1 ½ tbsp. salt and ½ tbsp. black pepper.

Heat oil in an ovenproof heavy pot over moderately high heat until hot. Brown beef on all sides, about 15 minutes total and then transfer beef to a plate.

Add onions to pot and sauté over moderate high heat, stirring until pale golden for about 10 minutes. Add garlic, tomato paste, rosemary, remaining ½ tbsp. salt, ¼ tsbp pepper and thyme and bay leaf for about 2 minutes.

Add wine and water and bring to the boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 ½ to 3 hours total.

Let beef stand, uncovered, in onion gravy for about 15 minutes. Cut into ½ inch thick slice and serve with onion gravy.

Serve and enjoy.