Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp Olive oil
  • 1 tsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 0.5 cup All-purpose flour
  • 2 large Yellow onions, thinly sliced
  • 3 cloves Garlic, minced
  • 3 cups Low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Soy sauce
  • 2 sprigs Fresh thyme
  • 1 Bay leaf
  • 2 tbsp Unsalted butter
  • 1 tbsp Cornstarch
  • 1 tbsp Water

Instructions:

  1. Pat the beef cubes completely dry with paper towels. In a large bowl, toss the beef with flour, salt, and pepper until lightly and evenly coated.
  2. Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the meat in batches to avoid crowding, cooking until a dark, mahogany crust develops on at least two sides. Remove meat and set aside.
  3. Lower the heat to medium. Add sliced onions to the remaining fat in the pan and sauté for 8–10 minutes until soft and lightly caramelized.
  4. Add minced garlic and cook for 1 minute until fragrant. Pour in the beef broth and use a wooden spoon to deglaze the pan, scraping up all the browned bits (fond).
  5. Stir in Worcestershire sauce, soy sauce, thyme, and the bay leaf. Return the seared beef to the pot.
  6. Bring to a gentle simmer, then cover and reduce heat to low. Cook for approximately 90 minutes, or until the beef is fork-tender.
  7. Remove the bay leaf and thyme sprigs. Stir in the unsalted butter. If a thicker consistency is desired, whisk the cornstarch and water to create a slurry and stir it into the simmering gravy for 2 minutes.