Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 packet (30g) beefy onion soup mix
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 4 cups low sodium beef broth
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • salt and black pepper to taste

Instructions:

  1. Pat the beef cubes dry with paper towels and season lightly with black pepper.
  2. Heat vegetable oil in a large Dutch oven or heavy-bottomed stock pot over medium-high heat. Add beef in batches, searing until a deep brown crust forms on all sides, then remove beef and set aside.
  3. In the same pot, sauté the diced onions and celery until translucent and fragrant.
  4. Stir in the minced garlic and all-purpose flour, cooking for 1 minute until the flour is toasted.
  5. Slowly pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release the browned bits.
  6. Stir in the beefy onion soup mix and dried thyme until fully dissolved.
  7. Return the seared beef to the pot. Bring to a gentle boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 1.5 to 2 hours, or until beef is tender.
  8. Add the potatoes and carrots. Cover and simmer for another 30–40 minutes until the vegetables are tender.