Ingredients:

  • 2-3 lbs (900g-1.3kg) chuck steak, about 1.5-2 inches thick
  • 2 tablespoons olive oil
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, chopped (approx. ¾ cup)
  • 2 celery stalks, chopped (approx. ¾ cup)
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup (240ml) dry red wine (like Cabernet Sauvignon or Merlot)
  • 3 cups (720ml) beef broth, low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening gravy)
  • 2 tablespoons cold water (optional, for slurry)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 325°F (160°C).
  2. Pat the chuck steak dry with paper towels and season generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the steak on all sides until nicely browned, about 3-4 minutes per side. Remove steak from pot and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Stir in tomato paste and cook for 1 minute.
  5. Pour in red wine and scrape the bottom of the pot to loosen any browned bits (fond). Simmer for 2-3 minutes to reduce the wine slightly.
  6. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf to the pot. Stir to combine.
  7. Place the seared chuck steak back into the pot, ensuring it is mostly submerged in the liquid.
  8. Cover the pot with a lid and transfer to the preheated oven. Braise for 3-3.5 hours, or until the steak is fork-tender. Check occasionally to ensure the liquid hasn't evaporated too much; add more broth if needed.
  9. Remove the steak from the pot and set aside to rest. If desired, thicken the gravy: In a small bowl, whisk together flour and cold water to form a slurry. Whisk the slurry into the braising liquid and simmer over medium heat until thickened, about 5-7 minutes. Remove bay leaf.
  10. Shred or slice the chuck steak and serve with the gravy. Garnish with fresh parsley.