Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 2 cups low-sodium beef broth
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • ½ tsp dried thyme

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Note: Wet meat won't brown; it just steams. Season them with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium high heat. Sear the beef in batches until a deep mahogany crust forms on all sides. Set the meat aside on a plate.
  3. Lower the heat to medium. Add diced onions and sauté until translucent and fragrant, scraping up all the brown bits from the bottom.
  4. Stir in the butter and flour. Whisk constantly for 1-2 minutes until the mixture smells nutty.
  5. Slowly pour in the beef broth and Worcestershire sauce while whisking. Stir in the garlic powder and thyme.
  6. Return the beef and any juices from the plate to the pot. Bring the liquid to a gentle simmer.
  7. Cover with a tight lid and reduce heat to low.
  8. Simmer for 90-120 minutes until the beef yields easily to a fork.