– Salt and black pepper, to taste
– 1 tablespoon cornstarch (optional, for thickening)
– 2 tablespoons cold water (for slurry)
Preparation and Cooking Time
– Prep Time: 15 minutes
– Cook Time: 1 hour 45 minutes
– Total Time: 2 hours
– Approx. 420 kcal per serving
Step-by-Step Instructions
Step 1: Season the Beef
In a large mixing bowl, add the cubed beef and season generously with salt, black pepper, onion powder, and garlic powder. Toss to coat evenly and let it sit for 5–10 minutes while your pan heats up. This resting period helps to tenderize and flavor the meat.
Step 2: Sear the Meat
Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef for 5–7 minutes until browned on all sides. Transfer the browned beef to a plate and set aside. Browning the meat enhances its flavor through the Maillard reaction, so don’t skip this important step!
Step 3: Sauté Aromatics
In the same skillet, add the diced onion and cook for 3–4 minutes until translucent and lightly golden. Add the minced garlic and chopped rosemary, stirring constantly for 1 minute until fragrant. Lower the heat slightly to prevent burning the garlic.
Step 4: Deglaze and Build the Sauce
Pour in ½ cup of red wine to deglaze the pan, scraping the bottom with a wooden spoon to loosen flavorful brown bits. Let the wine reduce for about 2 minutes, then add 1 cup of beef broth and 1 tablespoon of Worcestershire sauce. Stir until well combined. If you prefer to avoid alcohol, substitute the wine with more broth and a splash of balsamic vinegar.
Step 5: Simmer the Beef
Return the browned beef to the pan, reduce the heat to low, cover with a lid, and simmer for 1½ to 2 hours, stirring occasionally. Check for tenderness; the meat should be fork-soft, and the sauce should be rich and aromatic.
Step 6: Optional Gravy Thickening
For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the pan and let it cook uncovered for 5–7 minutes until the sauce thickens. Remember, don’t add cornstarch directly to avoid lumps.
