A flavorful and tender braised beef recipe with aromatic herbs and a rich onion gravy.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Pat the beef dry and season it generously with salt and pepper.
Drying the beef helps it brown better during searing.
Heat the olive oil in an ovenproof pot over medium-high heat until shimmering.
Use a heavy-bottomed pot to distribute heat evenly.
Sear the beef on all sides until browned, then remove it from the pot and set aside.
Searing locks in the juices and adds depth of flavor.
Add the onions to the pot and sauté until golden.
Stir frequently to prevent burning and ensure even cooking.
Stir in the garlic, tomato paste, thyme, and rosemary, cooking for 2 minutes.
Cooking the tomato paste enhances its sweetness and reduces acidity.
Pour in the white wine and water, bringing the mixture to a boil.
Scrape the bottom of the pot to incorporate browned bits into the sauce.
Return the beef to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours, turning once halfway through.
Turning the beef ensures even cooking and flavor distribution.
Let the beef rest in the onion gravy for 15 minutes before slicing and serving.
Resting allows the juices to redistribute, making the meat more tender.
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