Ingredients:

  • 2.5 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 2 tsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp Neutral high-smoke point oil
  • 2 tbsp Unsalted butter
  • 1 large Yellow onion, finely diced
  • 8 oz Cremini mushrooms, sliced
  • 3 cloves Garlic, minced
  • 3 cups Beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Soy sauce
  • 2 Dried bay leaves
  • 1 tsp Dried thyme
  • 3 tbsp Cornstarch
  • 3 tbsp Cold water

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper.
  2. Heat oil in a heavy Dutch oven over medium-high heat. Sear beef in 3 batches until a dark brown crust forms on all sides. Cook 3-4 mins per side until deeply browned and crusty. Remove meat and set aside.
  3. Lower heat to medium. Add butter, onions, and mushrooms. Sauté for 8 mins until the onions are translucent and mushrooms have released their liquid.
  4. Add minced garlic and cook for 1 minute until fragrant. Deglaze the pan with a splash of beef broth, scraping the bottom with a wooden spoon to release the brown bits (fond).
  5. Return the beef and its juices to the pot. Add remaining beef broth, Worcestershire sauce, soy sauce, bay leaves, and thyme.
  6. Bring to a gentle simmer, cover tightly, and cook for 1 hour 45 mins until the beef is fork-tender.
  7. Whisk cornstarch and cold water to create a slurry. Stir into the pot and simmer for 5 mins until the gravy reaches a velvety consistency. Remove bay leaves before serving.