Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 1/2 cup All-purpose flour
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 3 tbsp Grapeseed or Avocado oil
  • 4 large Carrots, peeled and cut into 1-inch rounds
  • 4 large Russet Potatoes, peeled and cut into 1.5-inch chunks
  • 1 large Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 4 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Tomato paste
  • 2 Bay leaves
  • 1 tsp Dried thyme
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Toss the beef cubes in a large bowl with the flour, sea salt, and black pepper until every piece is lightly and evenly coated.
  2. Heat the high-smoke point oil in a 6-quart Dutch oven over medium-high heat. Sear the beef in small batches to avoid crowding, browning until a deep mahogany crust forms on at least two sides. Remove beef and set aside.
  3. In the same pot, add the diced yellow onion. Sauté, using a wooden spoon to scrape the 'fond' (browned bits) from the bottom of the pot. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the tomato paste, then pour in the beef bone broth and Worcestershire sauce. Add the dried thyme and bay leaves. Return the seared beef to the pot.
  5. Bring the liquid to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 2 hours 30 minutes.
  6. Add the carrots and potatoes to the pot. Continue to simmer, covered, for another 1 hour, or until the beef and vegetables are fork-tender.
  7. In a small bowl, whisk the cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering stew while stirring. Allow to bubble for 5-10 minutes until the gravy is thick, glossy, and reaches the signature consistency.