Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf

Instructions:

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, whisk together the flour, salt, pepper, and garlic powder. Toss the beef cubes in the mixture until evenly coated.
  3. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in 3-4 batches to avoid overcrowding. Cook until each side is a deep mahogany-colored brown, then remove the beef to a plate.
  4. Lower the heat to medium and add the butter. Once melted, sauté the diced onion and carrots for 5-7 minutes until the onions are translucent.
  5. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Pour in a splash of beef broth and scrape the bottom of the pot with a wooden spoon to release the browned bits (fond).
  7. Return the seared beef and any accumulated juices to the pot.
  8. Stir in the remaining beef broth, Worcestershire sauce, and dried thyme. Add the bay leaf.
  9. Bring the liquid to a gentle simmer on the stove, then cover with a tight-fitting lid.
  10. Transfer the pot to the oven. Bake for 90 minutes, or until the beef is fork-tender and the gravy has thickened.