Caramelized Onion Goodness - Take 2

Switched to using a chuck roast this time like I suggested. I can't really recommend it, either. Looks like ribeye is probably the way to go. I also pretty much doubled the recipe this time.

Ingredients:
3 lbs chuck roast cut in 1" cubes
4 medium to large yellow onions (white or red onions to make it more savory)
1 lb broccoli florets
2T butter (life is too short for margarine)
1/2c red wine (or beef or chicken stock)

Steps:
1. Heat a dutch oven or large skillet over medium-high heat. While pan heats season the beef with salt and pepper. Cut the onions into quarters then 1/4" slices.
2. Add half of the beef cubes to the pan, spaced apart from each other. Let them sear for a few minutes without moving them. Once browned, turn them over and brown the opposite side.
3. Remove the first half of the beef cubes and reserve in a bowl. Pour off the rendered fat, but try and keep any beefy bits. Sear the rest of the meat, and reserve it in the bowl. Pour off the rendered fat again.
4. Add the butter and wine to the pan. Once melted add the onions. Stir for a few minutes until the onions start to turn clear, then stir in the beef. Reduce heat to medium-low and cover. Simmer for 80-100 minutes, stirring occasionally, until the beef is tender.
5. Dump the broccoli on top. Cover and continue cooking for 5-10 minutes, until broccoli is tender.
6. Stir the broccoli in and serve alone or over egg noodles.


My rating: 4/10
Potential rating: 10/10

Notes: Using the chuck instead of sirloin this time did solve the dry beef problem, but the increased cooking time required to make the chuck tender completely liquified the onions. The onions lost their caramelized sweetness and it just became more of a stew. Not bad, but after having the first version, losing that sweetness is not an option. Next time I will use the original recipe but substitute ribeye for the sirloin, I think that will solve both issues. Keep in mind the fattiness of the ribeye will probably requiring pouring off the fat and eliminating the oil like in this version.