Ingredients:

  • 3 pounds beef chuck roast, trimmed and cut into 2-inch cubes
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup red wine or additional beef broth
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 2 tablespoons Worcestershire sauce

Instructions:

  1. Cut the beef chuck into 2-inch cubes. Season generously with salt and pepper.
  2. Heat vegetable oil in a Dutch oven over medium-high heat. Add beef cubes in batches, searing until browned on all sides (about 3-4 minutes per side).
  3. Remove the seared beef and set aside. Add onion, garlic, carrots, and celery to the pot. Sauté until softened (about 5-7 minutes).
  4. Stir in tomato paste and cook for 1 minute. Pour in beef broth and red wine, scraping any browned bits from the bottom.
  5. Return the beef to the pot. Add thyme, bay leaf, and Worcestershire sauce. Bring to a simmer, cover, and reduce heat to low.
  6. Simmer for 1.5 to 2 hours until the beef is fork-tender.
  7. Remove bay leaf. Adjust seasoning with salt and pepper as needed. Serve with your choice of sides.