Ingredients:

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 3 tbsp unsalted butter
  • 2 large yellow onions, thinly sliced
  • 3 medium carrots, cut into chunks
  • 3 medium potatoes, peeled and cut into chunks
  • 8 oz button mushrooms, halved
  • 2 cups beef stock, low sodium
  • 1 cup dry red wine
  • 1 cup canned crushed tomatoes
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tbsp tomato paste

Instructions:

  1. Pat the beef chuck dry with paper towels. Heat 1 tbsp of butter in a Dutch oven over medium-high heat. Brown the beef in batches until a mahogany crust forms on all sides. Remove beef and set aside.
  2. Lower heat to medium. Add the remaining butter for the beef section and sliced onions. Sauté for 15–20 minutes until soft, golden, and jam-like. Stir in the garlic and mushrooms for another 5 minutes.
  3. Pour in the red wine, scraping the bottom of the pot to release the fond. Stir in the crushed tomatoes, beef stock, Worcestershire sauce, soy sauce, and ketchup. Return the beef to the pot.
  4. Bring to a simmer, cover, and lower heat to low. Simmer for 2 hours until the beef is fork-tender.
  5. Add carrots and potatoes to the pot. Cover and simmer for another 30 minutes until vegetables are tender.
  6. In a separate small saucepan, melt 3 tbsp of butter over medium heat. Whisk in flour and tomato paste, cooking for 3–5 minutes until the roux is a deep nutty brown.
  7. Ladle one cup of hot stew liquid into the roux, whisking constantly to create a smooth paste. Stir the paste back into the main pot.
  8. Simmer uncovered for 10 minutes until the sauce becomes velvety and thick.