Ingredients:

  • 2 lbs chuck steak (900 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 large onion, sliced
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth (480 ml)
  • 1 cup red wine (240 ml)
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme, 1 g)
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce (15 ml)

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine olive oil, salt, pepper, and garlic powder. Rub the mixture all over the chuck steak.
  3. Heat the Dutch oven on the stovetop over medium-high heat. Add the steak and sear for 4-5 minutes on each side until browned.
  4. Remove the steak and add sliced onions, carrots, and minced garlic. Sauté for about 5 minutes until softened.
  5. Pour in the beef broth and red wine, scraping the bottom of the pot. Add thyme, bay leaves, and Worcestershire sauce.
  6. Return the steak to the pot, cover with the lid, and transfer to the oven. Cook for 2-2.5 hours until the meat is fork-tender.
  7. Remove from the oven, let rest for 10 minutes before slicing. Serve with the reduced sauce and vegetables on the side.