Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 tbsp all-purpose flour
  • 3 tbsp unsalted butter
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the beef cubes dry with paper towels to ensure a proper sear. Season generously with salt and pepper.
  2. Heat oil in a heavy-bottomed Dutch oven over high heat. Sear the beef in batches to avoid crowding, cooking until a dark mahogany crust forms on at least two sides. Remove beef and set aside.
  3. Reduce heat to medium. Add the diced onions to the rendered fat and sauté for 5-7 minutes until translucent and golden. Stir in the garlic and thyme, cooking for 60 seconds until fragrant.
  4. Deglaze the pan by pouring in 1 cup of the beef broth and Worcestershire sauce, using a flat-edged wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Whisk in the remaining 2 cups of broth and the bay leaf.
  5. Return the beef and any accumulated juices to the pot. Add the bay leaf. Bring to a gentle simmer, then cover and cook on low heat for 1 hours 30 minutes or until the beef is fork-tender.
  6. Move the onions to the side and melt the remaining 2 tbsp of butter in the center. Whisk in the 3 tbsp of all purpose flour. Cook this mixture for 2 minutes over medium heat until lightly toasted. Whisk this roux into the beef pot and simmer for 5-10 minutes until the gravy has thickened to a silky consistency.