Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into 1-inch cubes
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp neutral oil
  • 2 large yellow onions, chunky dice
  • 4 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 4 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 large carrots, peeled and sliced into thick rounds
  • 2 bay leaves
  • 3 sprigs fresh thyme

Instructions:

  1. Pat the beef completely dry with paper towels. Toss the cubes lightly in a mixture of flour, salt, and black pepper.
  2. Heat oil in a large Dutch oven over medium-high heat. Sear the beef in three separate batches to ensure a mahogany-colored crust on at least two sides. Remove meat and set aside.
  3. In the same pot, add the diced onions. Cook until softened, using their moisture to scrape up the browned bits (fond) from the bottom.
  4. Stir in the tomato paste and minced garlic. Cook for 2 minutes until the paste darkens in color and becomes fragrant.
  5. Deglaze the pan with the red wine, scraping the bottom thoroughly. Allow the liquid to reduce by half.
  6. Return the beef to the pot. Add beef bone broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1 hour 15 mins.
  7. Add the potatoes and carrots. Continue to simmer for 30 minutes or until the beef is fork-tender and the vegetables are soft.
  8. If you want a thicker gravy, simmer uncovered for the last 10 mins until the sauce coats a spoon.
  9. Remove bay leaves and thyme sprigs. Let sit for 10 mins before serving to let the juices redistribute.