Ingredients:

  • 2 lbs beef chuck roast, cut into 1.5-inch chunks
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour
  • 3 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced into thick rounds
  • 3 large russet potatoes, cut into 1-inch chunks
  • 2 stalks celery, sliced
  • 2 cups beef broth, low sodium
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme

Instructions:

  1. Preheat oven to 325°F (160°C). Pat beef cubes dry with paper towels, then toss with salt, pepper, and flour. Note: Drying the meat prevents steaming and ensures a crust.
  2. Heat vegetable oil in a Dutch oven over medium high heat. Brown beef in batches until deep mahogany color, then remove and set aside.
  3. Reduce heat to medium and melt butter. Sauté diced onion, carrots, and celery for 5-7 minutes until onions are translucent.
  4. Stir in minced garlic and tomato paste. Cook for 2 minutes until the paste turns brick red.
  5. Pour in red wine and scrape the bottom of the pot to release the browned bits. Simmer for 3 minutes.
  6. Stir in beef broth, thyme, and bay leaves. Return the seared beef and juices to the pot.
  7. Add potato chunks, pushing them down into the liquid.
  8. Cover with a tight fitting lid and bake in the oven for 2.5 to 3 hours until beef is fork tender.