Description
This hearty, protein-rich dish features tender cubes of beef chuck roast simmered to perfection in a deeply savory, aromatic gravy. By searing the meat first to lock in juices and using a slow-braising process, this recipe transforms economical cuts into a melt-in-your-mouth experience. It is the ultimate comfort food for weeknight dinners, pairing beautifully with mashed potatoes or steamed vegetables.
Ingredients
2.5 lbs Beef Chuck Roast, cut into 1.5-inch cubes
4 cups Beef Broth (low-sodium)
1/4 cup All-Purpose Flour
4 Garlic Cloves, minced finely
1 large Onion, diced small
2 tablespoons Worcestershire sauce
1 teaspoon Dried Thyme
3 tablespoons Olive Oil
Salt and black pepper to taste
Instructions
Dredge beef cubes in seasoned flour until lightly coated on all sides.
Heat olive oil in a heavy-bottomed pot over medium-high heat.
Sear the beef in batches to avoid crowding the pan until deeply browned on all sides.
Remove the beef from the pot and set aside on a plate.
Sauté the diced onion in the same pot until translucent and golden.
Add the minced garlic and cook for one minute until fragrant.
Whisk in the remaining flour to create a light roux.
Pour in the beef broth and Worcestershire sauce while scraping up the browned bits from the bottom of the pot.
Return the beef to the pot and add dried thyme.
Cover and simmer on low heat for 2 hours and 30 minutes until the meat is fork-tender.
Notes
Ensure you sear the beef in small batches to achieve the best crust. If the gravy becomes too thick, add a splash of beef broth. Leftovers can be stored in an airtight container for up to 3 days and reheat beautifully on the stovetop.
- Prep Time: 15
- Cook Time: 150
- Category: Recipes
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg