Ingredients
Meat and Oil
- 2 lb chuck roast (excessive fat deposits trimmed, cut into 2” pieces)
- 1 tbsp avocado oil (or olive oil)
Vegetables and Aromatics
- 1 large sweet onion (diced to ½”)
- 1 large leek (halved and sliced into ½” moons)
- 4 cloves garlic (minced)
- 12 oz Yukon gold potatoes (chopped into 2” chunks)
- 3 large carrots (skins peeled, cut into ½” coins)
- 3 stalks celery (cut into ½” coins)
Liquids and Seasonings
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 1 quart beef stock (divided)
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
Herbs and Thickener
- 1 bay leaf
- 2 sprigs fresh thyme (bundled with kitchen twine)
- 1 tbsp cornstarch (or arrowroot powder, for Whole30)
Instructions
- Heat oven. Preheat your oven to 350°F (175°C) to prepare for braising the stew later.
- Trim chuck roast. Cut the chuck roast into 2-inch pieces, carefully removing any thick fat deposits, sinew, and gristle to ensure tender bites.
- Brown chuck roast. Heat a Dutch oven over medium-high heat and add the avocado or olive oil. When the oil shimmers, add half of the beef pieces in a single layer. Leave undisturbed for at least 5 minutes to develop a deep brown crust, then remove to a plate. Repeat with the remaining beef pieces and set all browned beef aside.
- Sauté aromatics. Add the diced onions and sliced leeks to the Dutch oven and stir to coat them in the beef fat. Cook, stirring occasionally, until softened, about 5 to 6 minutes. Add minced garlic and sauté, stirring constantly, until fragrant, about 1 minute. Stir in the tomato paste and cook it into the vegetables for even more flavor.
- Deglaze the pot. Pour in the balsamic vinegar and scrape up the browned bits from the bottom of the pot. Allow the vinegar to reduce until it mostly evaporates, about 1 to 2 minutes.
- First braise. Return the browned beef pieces to the Dutch oven. Pour in approximately 3 cups of beef stock until it just covers the beef. Add salt, pepper, the bay leaf, and the thyme bundle. Bring to a simmer on the stovetop, then cover the pot and transfer it to the preheated oven. Braise the beef for 2 hours to develop tenderness and deep flavor.
- Add thickener. Remove the Dutch oven from the oven and set it over medium heat on the stovetop. Whisk together the cornstarch and the remaining 1 cup of beef broth until smooth, then stir it into the stew to thicken the sauce.
- Add vegetables. Add the chopped potatoes, carrots, and celery to the stew. Stir well to combine all ingredients.
- Second braise. Heat the stew over medium-high heat until it comes to a simmer. Cover again and return the Dutch oven to the oven. Continue braising for an additional 1 to 1.5 hours, or until the beef is fall-apart tender and the vegetables are cooked through. Begin testing for doneness at the 1-hour mark.
- Season and serve. Once done, remove the Dutch oven from the oven and carefully fish out the bay leaf and thyme bundle. If the stew is too thick, stir in up to one cup of additional beef broth to reach your desired consistency. Taste and adjust seasoning with extra salt and pepper if necessary. Serve hot, garnished with chopped fresh parsley if desired.
Notes
- For a Whole30 compliant version, substitute arrowroot powder for cornstarch.
- Allow the beef to brown well for richer flavor—don’t stir too often during searing.
- The stew thickens as it cools, so adding additional broth when reheating can help loosen it.
- Leftovers keep well and flavors deepen after a day or two in the fridge.
- Optional: garnish with fresh parsley for a pop of color and freshness.
- Prep Time: 30 minutes
- Cook Time: 3 hours 50 minutes
- Category: Stew
- Method: Baking
- Cuisine: American
