Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch chunks
  • 1/3 cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into 1-inch rounds
  • 3 stalks celery, sliced into 1-inch pieces
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup dry red wine
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb baby gold potatoes, halved

Instructions:

  1. Preheat your oven to 325°F (163°C).
  2. Toss the beef chunks in a bowl with flour, salt, and pepper until evenly coated.
  3. Heat 2 tbsp of olive oil in the Dutch oven over medium-high heat. Sear the beef in batches—do not crowd the pan—until a deep mahogany crust forms on all sides. Remove beef to a plate and set aside.
  4. In the same pot, add another tablespoon of oil if needed. Toss in the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent.
  5. Stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a brick-red color and smells fragrant.
  6. Deglaze the pot by pouring in the red wine, scraping the bottom with a wooden spoon to release the brown bits (fond).
  7. Stir in the beef broth, Worcestershire sauce, thyme, and bay leaves.
  8. Return the seared beef and any juices to the pot and add the potatoes.
  9. Bring to a simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven to braise for the remaining cook time until beef is tender.