Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups low-sodium beef broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tbsp alcohol-free Worcestershire sauce

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season the meat evenly with 1 tsp salt, ½ tsp cracked black pepper, and 1 tsp garlic powder.
  2. Heat 2 tbsp vegetable oil in a large dutch oven over medium-high heat until shimmering. Sear the beef in batches to avoid crowding the pan, cooking until each side is a chestnut brown brown. Remove beef and set aside on a plate.
  3. Lower the heat to medium. In the same pot, add the diced yellow onion and sauté until translucent and slightly caramelized.
  4. Stir in the minced garlic and 1 tsp dried thyme, cooking for 60 seconds until fragrant.
  5. Stir in 2 tbsp unsalted butter until melted, then whisk in ¼ cup all-purpose flour. Cook the flour-butter mixture for 2 minutes to remove the raw taste.
  6. Gradually pour in 3 cups low-sodium beef broth and 1 tbsp alcohol-free Worcestershire sauce, whisking constantly to prevent lumps.
  7. Return the seared beef and any accumulated juices to the pot.
  8. Reduce heat to low, cover with a tight lid, and simmer gently for 1.5 to 2 hours until the beef is fork-tender and reaches a minimum internal temperature of 145°F (63°C).