Equipment Needed
- Large, heavy-bottomed Dutch oven or stock pot (at least 6 quarts)
- Tongs
- Wooden spoon
- Small bowl (for cornstarch slurry)
- Measuring cups and spoons
Step-by-Step Instructions
My process always starts with the beef. I pat the chuck roast cubes completely dry with paper towels—this is the single biggest tip for getting a proper sear, not a steam. I toss them in a bowl with the flour, salt, pepper, and paprika until each piece is lightly coated. In my Dutch oven, I heat the butter and olive oil over medium-high heat. The oil helps prevent the butter from burning. I work in batches, never crowding the pot, to brown the meat on all sides. That sizzle and the rich, brown fond (those tasty bits) sticking to the bottom of the pot are the foundation of our flavor. This takes patience, but trust me, it’s worth every minute.
Once the meat is beautifully browned and set aside, I add the onions, carrots, and celery to the same pot. There’s still glorious fat and flavor in there. I let them cook for about 5-7 minutes, scraping up that fond with my wooden spoon, until the onions are soft and translucent. Then, I stir in the garlic for just 30 seconds until fragrant—any longer and it risks burning and turning bitter. This is when I add the tomato paste. I let it cook for a full minute, stirring constantly. This “toasts” the paste, deepening its flavor from tinny to rich and complex.
Now, for the magic. I return the browned beef and any accumulated juices to the pot. I pour in the beef broth and Worcestershire sauce, and add the rosemary and bay leaf. I bring everything to a lively simmer, then immediately reduce the heat to low, cover the pot, and let it gently bubble away. This is the slow transformation. I let it cook for about 1 hour and 15 minutes before I even touch the lid. The first time I made it, I kept peeking, which let out precious heat and steam. Resist the urge! The wait fills your home with the most incredible aroma.(See the next page below to continue…)