Getting Started; Cut the beef into large chunks and set aside. Thinly slice onions and set aside.
Season the Meat; Now season your meat on all sides and get your pot nice and hot. Use a heavy-bottomed, deep pot, like a Dutch oven. Add some oil.
Sear the Meat; Add the meat and brown or sear in small batches. You want it to be deep dark brown on all sides. Then remove and set aside.
Brown the Onions; Next, add the onions to the Dutch oven. You want to Saute and brown them up.
Deglazing; When the onions are nice and soft, Deglaze with wine. The acidity of the wine will balance the richness of the meat. Be sure to scrape up all the flavourful brown bits on the bottom of the pan.
Start Braising; Add the meat back to the pot with the onions.
Add More Liquid; Add stock or water halfway up the meat you're braising and bring to a boil, then immediately lower to a simmer. Once it's simmering, you can add in any other aromatics if you like. Cover and keep it at a low simmer on the stovetop or in the oven at 170°C (338°F).
Cooking the Meat; Cooking low and slow breaks down the tough meat so it's tender and delicious. Check on it occasionally. The liquid level needs to remain the same, so add more if necessary. It will take about 1½ to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat.
Ready to Eat;
Go for it, serve over a bed of mashed potatoes and enjoy.