Best Braised Beef with Tomatoes and Onions Recipe

Becky Luigart-Stayner

This Sunday dinner staple offers big flavor and melt-in-your-mouth texture with minimal hands-on time.

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Yields: 6 serving(s)

Prep Time: 30 mins

Total Time: 3 hrs

Ingredients

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2 lb.
to 3 lb. boneless chuck roast, boneless short ribs, or pork shoulder, cut into 3-by-4-inch pieces
Kosher salt and freshly ground black pepper
2 tbsp.
olive oil
4
onions, quartered
1
head garlic, halved and peeled
Several sprigs fresh herbs (such as rosemary, oregano, or thyme)
1
28-ounce) can whole peeled tomatoes

Step 1Season beef with salt and pepper. Heat oil in a large, heavy pot or Dutch oven over medium-high. Add beef and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
Step 2Add onions, garlic, and herbs to pot. Cook, stirring often, until onions and garlic begin to brown, 4 to 6 minutes. Add tomatoes, crushing with your hands as you add them. Fill tomato can halfway with water, and add to pot, stirring to combine and scraping any browned bits from bottom of pot.
Step 3Return meat to pot, nestling it in onion mixture and spooning some tomatoes on top; return to a simmer. Cover and cook until meat is very tender when pierced with a fork, 1 1/2 to 2 hours (check occasionally to ensure it’s simmering steadily). Uncover pot, increase heat to medium-high, and simmer vigorously until sauce is thickened, 15 to 20 minutes.
Step 4Remove meat from pot and slice or shred. (Alternatively, let meat cool in sauce.) Meat can be braised up to 4 days ahead of serving. Reheat in sauce.

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