Equipment Needed
- Large Dutch oven or heavy-bottomed pot with lid
- Large pot for potatoes
- Colander
- Potato ricer, masher, or hand mixer
- Tongs
- Whisk
- Measuring cups and spoons
- Wooden spoon
Step-by-Step Instructions
My process always starts with the beef. I pat the cubes completely dry with paper towels—this is the single most important step for getting a good sear, not a steam. In a bowl, I toss the dry beef with 2 tablespoons of flour, salt, and pepper. In my Dutch oven over medium-high heat, I heat the oil until it shimmers. I add the beef in a single layer, not crowding the pan (I do this in batches). I leave it untouched for a few minutes to let a beautiful, brown crust form. That fond, the browned bits stuck to the bottom of the pot, is pure flavor gold. I remove the beef to a plate, and in goes the onion and mushrooms.
I cook the onions and mushrooms until the onions are soft and translucent and the mushrooms have released their water and started to brown. Then, I stir in the garlic for just 30 seconds until fragrant. Now, for the heart of the gravy: the roux. I sprinkle the 3 tablespoons of flour over the veggies and stir constantly for about 2 minutes. This cooks out the raw flour taste and toasts it to a light blonde color, which smells nutty and wonderful. It looks pasty, but don’t worry.
Slowly, I pour in the beef broth while whisking constantly. The mixture will instantly thicken. I whisk until it’s smooth, then stir in the Worcestershire sauce, tomato paste, thyme, and bay leaves. I bring this to a simmer, then add the browned beef and any accumulated juices back into the pot. The liquid should just about cover the beef. I reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer gently for about 45 minutes to an hour. This gentle simmer is what transforms the tough chuck into fork-tender perfection.(See the next page below to continue…)