Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp garlic powder
  • 1 medium yellow onion, diced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 1 sprig fresh thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season generously with sea salt, cracked black pepper, and garlic powder.
  2. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear the beef in batches until a deep mahogany crust forms on all sides. Remove beef and set aside.
  3. Lower heat to medium. In the remaining beef fat, sauté the diced onions and sliced mushrooms until onions are translucent and mushrooms have browned.
  4. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns brick-red and smells nutty.
  5. Deglaze the pot by pouring in the beef broth and red wine, scraping the bottom to release the fond. Return the seared beef and juices to the pot and add the thyme sprig.
  6. Cover with a tight lid and simmer on low for 1.5 to 2 hours (or in a 325°F oven) until the beef is fork-tender.
  7. Remove the thyme sprig. Stir in the cornstarch slurry (cornstarch mixed with cold water) while the liquid is simmering. Whisk gently for 2-3 minutes until the gravy is glossy and thick.