The key to this dish lies in selecting the right ingredients—fresh onions, quality beef, and a few simple seasonings that elevate the flavors without overwhelming them. Growing up, my mum always said cooking starts with respect for your ingredients. I’ve carried that lesson with me, especially when it comes to slow-cooked recipes where each component shines through.

• 3 pounds beef chuck roast
• 5 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 cups beef broth (low sodium preferred)
• 1/2 cup dry white wine or extra beef broth
• 2 tablespoons Worcestershire sauce
• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Optional: 1 tablespoon balsamic vinegar for added depth

If you don’t have white wine on hand, extra beef broth works wonderfully. For a richer finish, some folks like to add a splash of balsamic vinegar—something I’ve grown fond of after experimenting in my own kitchen.