Ingredients:

  • 3 lbs beef chuck steak, cut into 4 thick portions
  • 1 tsp fine sea salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, coarsely diced
  • 3 large carrots, cut into 1-inch chunks
  • 2 stalks celery, sliced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups low-sodium beef bone broth
  • 1 cup dry red wine
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves

Instructions:

  1. Pat the chuck steak portions completely dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat 1 tbsp of olive oil in a Dutch oven over medium-high heat until shimmering.
  3. Sear beef portions for 5-7 minutes per side without moving them until a deep, mahogany-colored crust forms; remove beef to a plate and set aside.
  4. In the same pot, sauté onions, carrots, and celery for 6-8 minutes until onions are translucent and edges are golden.
  5. Stir in the smashed garlic and tomato paste, cooking for 2 minutes while stirring constantly until the paste turns a rusty brick color.
  6. Pour in the red wine and use a wooden spoon to scrape the brown fond from the bottom of the pot; simmer for 3 minutes until the liquid is reduced by half.
  7. Return the seared beef and any accumulated juices to the pot.
  8. Pour in the beef bone broth and add thyme, rosemary, and bay leaves, ensuring the liquid reaches halfway up the meat.
  9. Cover and braise on low heat until the beef is tender and fibers easily surrender to a fork.