Description
This irresistible recipe promises a satisfying experience that warms your soul, making it perfect for cozy family dinners or a special gathering.
Ingredients
Scale
- 2 ½ pounds beef chuck roast, cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ cup all-purpose flour
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 cup sliced mushrooms (optional)
- 3 carrots, chopped (optional)
- 2 celery stalks, sliced (optional)
- Fresh parsley for garnish
- Mashed potatoes, rice, or noodles for serving
Instructions
- Begin by ensuring that the beef cubes are excessively dry. Pat them with paper towels to absorb any excess moisture. This preparation is vital as it helps in achieving a beautiful caramelization when you sear the meat. Once dried, generously season the beef cubes with salt, black pepper, garlic powder, onion powder, and smoked paprika. Next, toss them in flour, creating a light coating that will enhance crustiness when seared.
- Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the seasoned beef cubes in batches, ensuring not to overcrowd the pot. Sear the beef for about 3 to 4 minutes on each side until they develop a lovely golden-brown crust. Transfer the browned cubes to a plate; this process seals in the juices and flavor, making the final dish more delectable.
- In the same pot, add the chopped onion and cook until softened and slightly golden, scraping up any browned bits from the bottom. These bits are packed with flavor. Next, stir in the minced garlic and let it cook for approximately 30 seconds, being careful not to let it burn. Follow this by adding the tomato paste, stirring to deepen its taste for another 1 to 2 minutes.
- Pour in a small amount of the beef broth to deglaze the pot, stirring to lift any flavorful bits. Add the remaining broth along with Worcestershire sauce, soy sauce, dried thyme, dried rosemary, and the bay leaves. At this stage, return the beef to the pot, along with any accumulated juices. This mixture creates the savory base for your dish.
- Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Allow it to cook for 2 to 2.5 hours. This slow cooking time is essential for breaking down the beef fibers, resulting in the melting texture that this dish is famous for. If you are adding optional vegetables such as carrots, celery, or mushrooms, include them during the last 45 minutes of cooking so they maintain some texture.
- As the cooking time nears its end, mix cornstarch with cold water in a small bowl until smooth to create a slurry. Stir this mixture into the simmering gravy, continuing to cook until the gravy thickens to your liking. Once your beef is tender and your sauce is thickened, remember to remove the bay leaves and taste for seasoning, adjusting as needed.
- Your meltingly tender beef is now ready to serve! Ladle it over a generous portion of mashed potatoes, rice, or buttered noodles. To add a touch of color and freshness, garnish with chopped parsley.
Notes
For even richer flavor, add a splash of red wine to the pot while cooking. Prepare the beef a day in advance and let it rest in the fridge overnight; the flavors develop even more!
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 38 g