Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until a deep, mahogany-colored crust forms on all sides. Remove beef and set aside.
  2. Lower heat to medium. Add onions and celery, sautéing until softened (about 5 minutes). Stir in the garlic and tomato paste, cooking for 2 minutes until the paste darkens and smells nutty.
  3. Deglaze the pot by pouring in a splash of beef broth, scraping up the brown bits (fond) from the bottom.
  4. Return the beef and any accumulated juices to the pot. Add the remaining broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to a low simmer.
  5. Cover and simmer on the stovetop for approximately 90 minutes (or 8 hours in a slow cooker) until beef is fork-tender.