Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 tbsp Worcestershire sauce
  • 2 bay leaves
  • 3 large carrots, sliced into thick rounds
  • 1.5 lbs potatoes, peeled and cubed
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 1 tsp dried thyme

Instructions:

  1. In a medium bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
  2. Heat oil in a Dutch oven over medium-high heat until it shimmers. Add beef in batches, searing until the meat is a deep mahogany brown on all sides. Remove beef to a plate.
  3. In the same pot, add diced onions and sliced carrots. Cook for 5–7 minutes until onions are translucent.
  4. Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste turns a shade darker and smells nutty.
  5. Stir in the Worcestershire sauce, scraping the bottom of the pot to release the browned beef drippings (fond).
  6. Return the seared beef to the pot. Add beef broth, water (or red wine), bay leaves, and dried thyme.
  7. Bring to a simmer, then reduce heat to low. Cover and simmer gently for approximately 60-90 minutes until the beef is tender.
  8. Stir in the cubed potatoes and simmer for an additional 20-30 minutes until the potatoes are tender and the gravy has thickened.