• ½ cup all-purpose flour (63g) • 1 ½ teaspoon table salt divided • ¾ teaspoon ground black pepper • 2 ½ lbs chuck roast cut into 1 ½” cubes (1.13kg) • 2 Tablespoons olive oil divided • 1 Tablespoon salted or unsalted butter or use additional olive oil • 1 cup yellow onion diced (about 1 medium-sized onion) (130g) • 1 ½ Tablespoons minced garlic • 1 cup dry red wine I use Merlot (236ml) • 2 Tablespoons tomato paste • 2 Tablespoons Worcestershire sauce

• 4 cups beef broth (946ml) • 1 ½ lbs gold potatoes cut into 1” pieces  (I use small potatoes that I can just cut in half, but unpeeled Gold potatoes are a great alternative) (680g) • 1 lb carrots cut into 1” pieces (453g) • 2 stalks celery cut into 1” pieces • 3 dried bay leaves • 5 sprigs fresh thyme or 1 teaspoon dried thyme • 1 small sprig fresh rosemary or ½ teaspoon dried rosemary • Additional salt and pepper to taste

In a large paper or Ziploc bag, toss together flour, 1 teaspoon salt, and ½ teaspoon pepper. Add cubed meat and toss until all of the cubes have been coated with flour.

Heat 1 Tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, remove the meat from the bag and lightly shake off any excess flour. 

Sear meat in batches, allowing space between each piece. Cook for about 3 minutes or until deep golden brown on one side, flip and sear the opposite side until deep golden brown.

Reduce heat to medium, toss a Tablespoon of butter into the pot and once it’s melted add onion. Cook, stirring occasionally, until onion is softened (about 3 minutes)

Add garlic and cook, stirring, until fragrant/30 seconds. Add tomato paste and cook, stirring, for about a minute or until browned in color.

Measure out 1 Tablespoon of flour from your earlier flour mixture and sprinkle over the pot. Cook, stirring, until flour is fully absorbed then cook another minute.

Very slowly, drizzle in wine, scraping the bottom of the pot to deglaze it and work any browned bits into the stew. Cook until wine is slightly reduced, slightly thickened, and glossy. 

Add worcestershire sauce and slowly drizzle in beef broth and stir well.  Then, add potatoes, carrots, and celery to the pot. 

Return beef to the pot (including any juices that collected on the plate). Then, add remaining ½ teaspoon salt, ¼ teaspoon black pepper, and beef broth to the pot. 

Add bay leaves, thyme, and rosemary to the stew. Stir and ensure that the beef and veggies are mostly covered by the broth.

Slightly offset the lid from the pot, transfer to center rack of 325F (160C) oven and bake for 2-3 hours. 

Check stew at 2 hours and add more time as needed, Once beef is tender and falls apart with a fork, discard bay leaves and thyme/rosemary stems.

Taste-test and add salt and pepper as needed. Enjoy!