Ingredients:

  • 3 lbs Beef Chuck Roast, hand-cut into 1.5-inch cubes
  • 3 tbsp All-Purpose Flour
  • 2 tbsp Grapeseed or Avocado oil
  • 1 large Yellow Onion, chopped into rustic chunks
  • 4 cloves Garlic, smashed and minced
  • 0.5 cup Dry Red Wine (Cabernet or Merlot)
  • 4 cups Beef Bone Broth
  • 1 lb Yukon Gold potatoes, cut into 1-inch pieces
  • 3 large Carrots, peeled and sliced into 1/2-inch rounds
  • 1 tsp Sea salt
  • 1 tsp Cracked black pepper

Instructions:

  1. Pat the beef cubes dry with paper towels. Toss the beef with flour, salt, and black pepper until evenly coated.
  2. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in batches to ensure a dark mahogany crust forms on all sides; do not crowd the pan. Remove seared beef and set aside.
  3. In the same pot, add the onions and sauté for 4-5 minutes until they begin to soften. Add the garlic and cook for an additional 60 seconds until fragrant.
  4. Pour in the dry red wine to deglaze the pot. Use a wooden spoon to scrape all the browned bits (fond) from the bottom of the vessel.
  5. Return the seared beef and any accumulated juices to the pot. Pour in the beef bone broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours.
  6. Add the potatoes and carrots to the pot. Cover and continue to simmer for an additional 30 minutes, or until the beef is melt-in-your-mouth tender and the vegetables are fork-tender.