# Ingredient List:
→ Beef
01 - 2.5 lb beef chuck roast or brisket, cut into large chunks
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 2 tbsp vegetable oil
→ Vegetables
05 - 3 large yellow onions, thinly sliced
06 - 3 cloves garlic, minced
07 - 2 medium carrots, peeled and sliced
08 - 2 celery stalks, sliced
→ Braising Liquid & Gravy
09 - 2 tbsp tomato paste
10 - 2 tbsp all-purpose flour (or gluten-free flour)
11 - 1 cup dry red wine
12 - 2 cups beef stock
13 - 2 tsp Worcestershire sauce
14 - 2 sprigs fresh thyme
15 - 1 bay leaf
→ Finishing
16 - 1 tbsp unsalted butter (optional)
17 - Fresh parsley, chopped, for garnish
# Step-by-Step Instructions:
01 - Preheat the oven to 325°F.
02 - Season the beef chunks evenly with kosher salt and black pepper.
03 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches on all sides until well-seared; transfer to a plate.
04 - Reduce heat to medium and add sliced onions. Cook, stirring frequently, until deeply golden and caramelized, about 20 minutes.
05 - Add carrots, celery, and minced garlic to the onions and cook for 3 minutes until fragrant.
06 - Stir in tomato paste and cook for 1 minute. Sprinkle flour over the vegetables, stir well, and cook for an additional 2 minutes.
07 - Gradually pour in red wine, scraping up browned bits from the bottom of the pot; simmer for 2 minutes to reduce slightly.
08 - Add beef stock, Worcestershire sauce, fresh thyme sprigs, and bay leaf. Return the beef along with any accumulated juices to the pot.
09 - Bring the mixture to a simmer, cover, and transfer to the oven. Braise for 2 to 2.5 hours or until the beef is fork-tender.
10 - Remove thyme sprigs and bay leaf. If desired, swirl in unsalted butter to enrich the gravy.
11 - Adjust seasoning to taste, garnish with chopped fresh parsley, and serve hot alongside mashed potatoes or crusty bread.
