Becky Luigart-Stayner
8 servings (serving size: about 3 ounces beef, 3/4 cup onion mixture, and 1/2 cup potatoes)

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Combine first 3 ingredients, stirring with a whisk.

Step 3

Heat a large Dutch oven over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pan with cooking spray. Add beef to pan; cook for 8 minutes, browning on all sides. Remove beef from pan; cover and set aside.

Step 4

Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, onion, sugar, and 1 teaspoon thyme to pan. Cook 20 minutes or until onions are tender and golden brown, stirring occasionally. Add garlic, carrots, and celery; cook 5 minutes, stirring occasionally. Place beef on top of onion mixture; pour wine mixture over beef. Cover and place in oven.

Step 5

Bake at 325° for 1 3/4 hours.

Step 6

While beef mixture cooks, place potatoes in a large bowl. Add 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and red pepper; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray.

Step 7

Remove beef from oven; turn beef over. Place potatoes on lower rack in oven. Cover beef; return to oven. Bake potatoes and beef at 325° for 45 minutes or until beef is tender. Remove beef from oven; cover and keep warm. Increase oven temperature to 425°. Place potatoes on middle rack in oven; bake at 425° for 15 minutes or until crisp and edges are browned.

Step 8

Remove beef from pan; cut across the grain into thin slices. Serve with onion mixture and potatoes. Sprinkle with parsley.

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Ratings & Reviews

heidigisela's Review

April 30, 2010
It was easy to make and came out so well, that I had to share the recipe with everyone on facebook:)

TracyVision's Review

October 28, 2009
Alton Brown recommends low and slow for braising so we lowered the oven temp to 220 and cooked it for about 6 hours, turning over several times during cooking (until it looked like it would fall apart, which it did!). I used a 3# buffalo shoulder clod, upped the wine/broth mixture by 50%, threw in a few more celery & carrots, but left onions at 4. While the meat rested I made simple mashed spuds and reduced the liquid/veggies (25 min high heat). Result? Tender, moist, fork-tender meat and thich, rich, luscious 'gravy'. Leftovers were even better!

tamib49913's Review

January 10, 2015

KellyV's Review

December 18, 2010
Served this to RAVE reviews. The meat was melt-in-your mouth tender. Great for special occasions. Doubled the recipe. Will definitely server again.

steponme's Review

November 09, 2010
Mmmmm!!! There's nothing like stewing, chili and braising for fall/winter. As another reviewer stated "this turned out much better than expected" absolutly, delicious.

qtara44's Review

March 25, 2012

CookingLady's Review

February 03, 2012
Followed the recipe exactly, except I let it cook 30 minutes longer. My family really liked this, even the 7-year old who does not like onions. However, I thought it was a bit too sweet and had many onions. I kept wondering how I could improve it next time, hence, I just can't give it 5 stars.

shankoene's Review

October 02, 2010
I only used about half of the onions since that is all I had on hand. Otherwise, I made the recipe exactly as stated. It was sensational - much better than I expected especially since I am not a huge fan of brisket. Enjoyed leftovers on homemade buns with sauce poured over the meat.

MeritMan's Review

December 07, 2012

Vicuska's Review

May 27, 2013
I made this out of deer slices instead of a piece of beef. It turned out beautifully. The meat was excellent, the veggies with the sauce were a bit sweet to my taste, too. I will make this again, for sure.