Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 2 tbsp Avocado oil or Ghee
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 0.25 cup Whole wheat flour or Almond flour
  • 1 large Yellow onion, diced
  • 4 cloves Garlic, smashed and minced
  • 2 tbsp Tomato paste
  • 1 cup Dry Red Wine (Cabernet or Merlot)
  • 4 cups Low-sodium beef bone broth
  • 1 lb Baby Yukon Gold potatoes, halved
  • 4 large Carrots, peeled and cut into 1-inch chunks
  • 2 stalks Celery, sliced into thick crescents
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 2 dried Bay leaves
  • 1 tbsp Balsamic vinegar

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Toss the beef with the salt, pepper, and flour until evenly coated.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef until a deep, mahogany-colored crust forms on at least two sides. Remove beef and set aside.
  3. In the same pot, add the diced onion and celery. Sauté until softened, scraping the bottom of the pot to release the fond. Add garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick-red.
  4. Deglaze the pot with red wine, using a wooden spoon to scrape up all remaining caramelized bits. Simmer for 3-5 minutes to reduce the liquid by half.
  5. Return the beef to the pot and add the beef bone broth, rosemary, thyme, and bay leaves. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour 45 minutes.
  6. Add the potatoes and carrots to the pot. Continue to simmer, covered, for another 45-60 minutes or until the beef is fork-tender and vegetables are cooked through.
  7. Remove the herb sprigs and bay leaves. Stir in the balsamic vinegar to brighten the flavors. Let sit for 10 minutes before serving to allow the sauce to thicken slightly.