Ingredients:

  • 900g Beef Chuck Roast, cut into 2.5 cm cubes
  • 30ml Neutral oil (Grapeseed or Avocado oil)
  • 5g Kosher salt
  • 2.5g Coarse black pepper
  • 15g Unsalted butter
  • 1 large Yellow onion, diced fine
  • 3 cloves Garlic, minced
  • 480ml Low-sodium beef stock
  • 30ml Worcestershire sauce
  • 5ml Balsamic vinegar
  • 1 sprig Fresh thyme
  • 30g Cornstarch mixed with 30ml cold water

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure a proper sear. Season all sides generously with kosher salt and coarse black pepper.
  2. Heat the neutral oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Sear the beef in two separate batches to avoid crowding, cooking for 3 minutes per side until a dark, mahogany crust forms. Remove the beef and set aside.
  3. Reduce heat to medium. Add the unsalted butter and the diced yellow onion to the pan. Sauté until the onion is translucent, using a wooden spoon to scrape up the browned beef bits (the fond) from the bottom of the pan.
  4. Add the minced garlic and cook for approximately 30 seconds until fragrant.
  5. Pour in the beef stock, Worcestershire sauce, and balsamic vinegar. Return the seared beef and any accumulated juices to the pan, and add the fresh thyme sprig.
  6. Cover with a tight-fitting lid and simmer for 20 minutes. In the final minutes of cooking, whisk in the cornstarch slurry and stir until the gravy reaches a glossy, velvet-like consistency.