Here’s a classic baked beef and onions dish—simple, savory, and very comforting. This works well as a main served with potatoes, rice, or crusty bread.
Baked Beef and Onions
Ingredients
- 900 g / 2 lb beef (chuck, blade, or top round), sliced or cubed
- 3–4 large onions, thickly sliced
- 3 cloves garlic, minced
- 2 tbsp oil or butter
- 1 tbsp Worcestershire sauce
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme (optional)
- 1 cup beef broth or stock
- 1 tbsp flour or cornstarch (optional, for thickening)
Optional additions
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- Mushrooms or carrots
Method
- Preheat oven
- 170°C / 325°F
- Brown the beef
- Heat oil in a pan over medium-high heat.
- Season beef with salt and pepper.
- Brown in batches, then transfer to a baking dish or Dutch oven.
- Soften onions
- In the same pan, sauté onions until lightly golden (5–8 minutes).
- Add garlic and cook 30 seconds.
- Sprinkle in flour if using, stir 1 minute.
- Combine
- Add onions to the beef.
- Stir in Worcestershire, paprika, thyme, and broth.
- Cover tightly with lid or foil.
- Bake
- Bake 2 to 2½ hours, stirring once halfway.
- Beef should be very tender and onions meltingly soft.
- Finish
- Adjust seasoning.
- Uncover for last 15–20 minutes if you want a thicker sauce.
Serving ideas
- Over mashed potatoes or egg noodles
- With roasted root vegetables
- Inside a crusty roll for a hot beef sandwich
If you want, I can adapt this to a one-pan casserole, slow cooker, or old-fashioned country style with gravy.
