Ingredients:

  • 2 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • 4 cups low-sodium beef bone broth
  • 2 large carrots, cut into thick rounds
  • 2 stalks celery, sliced into 1-inch pieces
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 dried bay leaf

Instructions:

  1. Pat the 2 lbs of beef chuck completely dry with paper towels and season with 1 tsp sea salt and 1 tsp black pepper. Note: Moisture is the enemy of a good sear; dry meat browns, wet meat steams.
  2. Heat 2 tbsp avocado oil in the Dutch oven over medium high heat. Add beef in batches, searing until a deep brown crust forms on all sides (about 3-4 mins per side).
  3. Remove beef and add the diced yellow onion. Cook for 5 mins until the edges turn golden and the kitchen smells sweet.
  4. Stir in the 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 2 mins until the paste turns a dark mahogany color.
  5. Pour in 2 tbsp balsamic vinegar. Use a wooden spoon to scrape every single brown bit off the bottom until the pot base is clean.
  6. Return the beef to the pot and pour in 4 cups beef bone broth. Add the thyme, rosemary, and bay leaf. Bring to a boil, then reduce to a low simmer.
  7. Cover and simmer on the stovetop for 2 hours. Note: Check occasionally to ensure it's a gentle bubble, not a rolling boil.
  8. Stir in the carrots, celery, and halved Yukon Gold potatoes.
  9. Cover and cook for another 45-60 mins until the potatoes are tender and the beef is shatter tender.
  10. Remove the herb sprigs and bay leaf. Let the stew sit for 10 mins before serving to allow the juices to settle and thicken.