Ingredients:

  • 2 lbs beef chuck or stew meat, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf

Instructions:

  1. Pat the beef tips completely dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a large cast-iron Dutch oven over medium-high heat until shimmering.
  3. Add beef in batches, searing for 3-4 minutes per side until a dark, mahogany crust forms. Remove beef to a plate and set aside.
  4. Reduce heat to medium. In the remaining beef fat, sauté diced onion until translucent and slightly golden (about 5 minutes).
  5. Stir in minced garlic and cook for 60 seconds until fragrant.
  6. Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
  7. Slowly pour in beef broth while whisking constantly to prevent lumps.
  8. Stir in Worcestershire sauce and thyme, and add the bay leaf.
  9. Return the seared beef and any accumulated juices to the pot and bring to a gentle simmer.
  10. Cover and simmer on low heat for 120 minutes (2 hours), or until the beef is velvety and fork-tender.