In The Kitchen - Fall Braised Beef

In The Kitchen - Fall Braised Beef



 Written by Danielle French for the Premier Issue of Trailblazher Magazine

There is nothing like Fall’s shorter, colder days to bring along the inclination to braise meats and vegetables. Long, slow roasting with wine and stock, fresh garlic and herbs is like wrapping-up in a warm sweater on a cool fall morning. It is my favorite time of year, harvesting the last vegetables, putting the garlic away for the winter, drying onions and bagging them in burlap for storage.  

This recipe for Fall Braised Beef is a staple for those fall and winter seasons, not to mention it is simple and easy to prepare. It uses only a few ingredients and makes a delicious and deeply satisfying dish for our family or for entertaining friends. This amazing recipe was featured in our Fall Premier issue of the Trailblazher Magazine, but since it has been sold out (thanks to all of you!), we thought we would share it with the rest of you on here! 


You can add ingredients to this dish if you want (such as tomatoes or carrots), but the most important ingredient is the onion and lots of them! I use a slightly fattier cut of beef such as chuck roast or boneless beef rib because its flavours are released better as the fats break down with the long cooking time. I am not fussy with the type of onions - I use plain yellow onions for the most part.


SERVES 4 - 6

Preheat the oven to 300 F.


2 tbsp vegetable or olive oil

3 tbsp butter

2 1⁄2 - 3 lbs boneless beef roast - ideally chuck or boneless rib

8 cups thinly sliced onions

2 cloves chopped garlic (additional)

2 sprigs fresh thyme

1 cup dry white wine

Optional: 6 ripe tomatoes cut into wedges, 2 carrots coarsely chopped


4 tbsp finely chopped fresh rosemary 6 tbsp finely chopped fresh garlic

Let the meat come to room temperature and on a plate or board, blot the meat dry with a paper towel. Season very generously with fresh ground pepper and kosher salt. Rub it all over with the garlic and rosemary. Let the meat sit for several hours or overnight bringing it back to room temperature an hour before cooking.

Use a dutch oven or heavy cast iron oven proof pot with a lid. Heat olive oil in the pot over medium heat. Add the meat to the hot oil in the pan - it may need to be in sections, do not overcrowd. Brown the meat well, approximately 10 minutes. Don’t be tempted to rush this process. The meat should have a deep brown crust on each side. 

When all the meat is fully browned, add the butter onions, garlic and thyme and stir so all the ingredients are covered in the fats. Add the wine and bring to a soft boil. Tuck the onions under the meat, cover the pot and put into the oven on the middle rack for about 2 1⁄2 - 3 hours. Check after 1 1⁄2 hours and make sure the liquid has not all evaporated. If needed, add a bit of water or wine. Add the carrots and tomatoes if using. Cook for an additional 1 1⁄2 hours. The meat should be very tender.

Transfer the meat to a platter and cut into large pieces. Top with the onions and sauce. Serve with boiled potatoes or fresh bread and a salad. 

I sometimes make rosemary focaccia to go along with this as it’s easy and works well to break off and mop-up the sauce! 

Stay tuned for the recipe for the rosemary focaccia, - Plus, other amazing recipes, DIY's and more!

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