Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 3 tbsp all-purpose flour, for dredging
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour, for the roux

Instructions:

  1. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with 3 tablespoons of flour, salt, and pepper until evenly coated.
  2. Heat oil in a large heavy-bottomed Dutch oven over medium-high heat. Sear the beef in batches to avoid crowding, browning until a deep mahogany crust forms on at least two sides. Remove meat and set aside. Cooking until deep brown and crusty on at least two sides (about 3-4 mins per batch)
  3. Add 1 large yellow onion (diced) to the pot. Cook for 5 mins until translucent and picking up the brown bits from the bottom.
  4. Stir in 3 cloves minced garlic and 1 tsp dried thyme. Cook for 1 minute until fragrant.
  5. Pour in 3 cups low sodium beef bone broth and 2 tbsp Worcestershire sauce. Scrape the bottom of the pot vigorously with a wooden spoon.
  6. Return the beef and any juices to the pot. Cover and turn heat to low. Simmer for 1 hours 30 mins until beef is tender when pierced.
  7. In a small pan, melt 2 tbsp unsalted butter and whisk in 2 tbsp all purpose flour. Cook for 2 mins until it smells like toasted nuts.
  8. Stir the roux into the main pot. Simmer uncovered for 5-10 mins until the sauce is thick and velvety.