Ingredients:

  • 900g – 1 kg (2 lbs) chuck steak, cut into 4 large portions
  • 1 tbsp (15g) flaky sea salt
  • 1 tsp (5g) freshly cracked black pepper
  • 2 tbsp (30 ml) vegetable or canola oil
  • 30g (2 tbsp) unsalted butter
  • 1 large brown onion, diced (about 200g)
  • 2 medium carrots, peeled and roughly chopped (about 150g)
  • 2 stalks celery, roughly chopped (about 100g)
  • 4 cloves garlic, minced
  • 2 tbsp (30g) all-purpose flour
  • 1 tbsp (15g) tomato purée
  • 375 ml (1 ½ cups) dry, full-bodied red wine (e.g., Merlot or Cabernet Sauvignon)
  • 500 ml (2 cups) high-quality beef stock (low sodium)
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp Worcestershire sauce

Instructions:

  1. Prep the Meat: Pat the chuck steaks bone-dry using paper towels. Season aggressively on all sides with the salt and pepper.
  2. Preheat and Sear: Heat the oil in a Dutch oven over medium-high heat. Sear the steaks in batches for 3–4 minutes per side until a deep, mahogany crust is formed. Remove and set aside.
  3. Deglaze the Pot: Reduce heat to medium. Add the butter. Scrape up any browned bits (the fonds) left by the meat. Add the onion, carrots, and celery and sauté for 6–8 minutes until softened.
  4. Develop Depth: Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly. Sprinkle the flour over the vegetables and stir well, cooking for 1–2 minutes to create a quick roux.
  5. Add Liquid: Pour in the red wine. Bring to a rolling simmer, scraping the pot vigorously. Allow the wine to reduce by about a third (3–5 minutes).
  6. Complete the Braise: Pour in the beef stock and Worcestershire sauce. Add the reserved seared steaks, ensuring they are mostly submerged. Tuck in the fresh herb sprigs and bay leaf.
  7. Oven Transfer and Slow Cook: Cover the Dutch oven tightly. Transfer the pot to a preheated oven at 150°C (300°F). Braise for 2 hours 45 minutes to 3 hours 15 minutes, or until the meat is fork-tender.
  8. Rest and Finish: Remove the pot from the oven. Carefully remove the steaks and rest them on a carving board, covered loosely with foil (15 minutes). Discard the herb stems and bay leaf. If needed, simmer the gravy on the stovetop to reach your desired consistency before serving the gravy liberally over the sliced or whole meat.