Ingredients:

  • 4 Chuck Tender Steaks (approx. 6-8oz / 170-225g each), about 1 inch thick
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon freshly ground black pepper (2.5g)
  • 2 tablespoons all-purpose flour (25g)
  • 1 large yellow onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup / 120g)
  • 2 celery stalks, chopped (approx. ½ cup / 60g)
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste (15ml)
  • 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot) (240ml)
  • 2 cups beef broth (480ml)
  • 1 bay leaf
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tablespoon Worcestershire sauce (15ml)
  • 1 teaspoon sugar (5g) (optional)

Instructions:

  1. Pat the chuck tender steaks dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour, shaking off any excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the steaks on all sides until nicely browned (about 3-4 minutes per side). Remove the steaks from the pot and set aside.
  3. Add the chopped onion, carrots, and celery to the pot and cook until softened and lightly browned (about 5-7 minutes). Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the tomato paste and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly (about 2-3 minutes).
  5. Add the beef broth, bay leaf, rosemary, thyme, and Worcestershire sauce to the pot. Bring to a simmer. Return the seared steaks to the pot, nestling them into the sauce.
  6. Cover the Dutch oven and reduce the heat to low. Braise for 2.5 - 3 hours, or until the steaks are fork-tender. Check occasionally to ensure the liquid hasn't evaporated completely; add more broth if needed.
  7. Remove the steaks from the pot and let them rest for 10 minutes. Discard the bay leaf, rosemary, and thyme sprigs. Taste the braising sauce and adjust seasoning as needed. Add sugar if you wish to offset the acidity of the wine. Slice the steaks against the grain (if they haven’t already started to fall apart!) and serve with the braising sauce spooned over the top.