Ingredients:

  • 2 lbs beef chuck steak, cut into 2-inch thick portions
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp neutral oil
  • 3 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef stock
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the beef dry with paper towels and season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
  2. Preheat the oven to 325°F (160°C).
  3. Heat 2 tbsp neutral oil in a Dutch oven over medium-high heat until it shimmers.
  4. Sear the beef for 4-5 minutes per side until a deep, chestnut brown crust forms. Remove the meat and set it aside on a plate.
  5. Reduce heat to medium and add the sliced yellow onions to the same pot. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
  6. Stir in the minced garlic and cook for 1 minute until fragrant.
  7. Pour in a splash of the beef stock to deglaze the pot, scraping up all the browned bits (fond) from the bottom.
  8. Return the seared beef and any accumulated juices to the pot, nestling the meat into the onions.
  9. Pour in the remaining beef stock and 1 tbsp Worcestershire sauce until the liquid reaches about halfway up the sides of the beef.
  10. Tuck in the thyme and rosemary sprigs.
  11. Cover with a tight lid and transfer to the preheated oven at 325°F (160°C) for 3 hours and 10 minutes.
  12. Check that the beef yields easily to a fork and has reached an internal temperature of 200-205°F (93-96°C). Remove from oven and let the meat rest for 3 minutes before serving.