Notes
Ingredients
- 2 lbs (900g) boneless chuck steaks, ¾-1 inch thick
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 1 tablespoon neutral cooking oil
- 2 medium yellow onions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 cups (475ml) lower-sodium beef broth, plus more if needed
- 1 tablespoon Worcestershire sauce
- 3 fresh thyme sprigs or ½ teaspoon dried thyme
- 1 bay leaf
- Preheat oven to 325°F (163°C). Pat steaks dry and season with ¾ teaspoon salt and the pepper.
- Heat oil in a wide Dutch oven over medium-high heat. Sear steaks 3 to 4 minutes per side, until deeply browned. Transfer to a plate.
- Reduce heat to medium. Add onions and remaining salt, cook 8 to 12 minutes until soft and golden.
- Add garlic, cook 30 seconds. Stir in tomato paste, cook 1 to 2 minutes. Sprinkle in flour, stirring 1 to 2 minutes.
- Gradually whisk in about 1 cup of broth, scraping up browned bits.
- Return steaks to the pot. Add Worcestershire sauce, thyme, bay leaf, and enough remaining broth to reach a third to halfway up the meat.
- Bring to a simmer, cover tightly, and braise in the oven 2 to 2½ hours, checking at 2 hours, until a fork enters with little resistance.
- Transfer steaks to a plate. Discard bay leaf and thyme stems, skim fat, and simmer gravy uncovered if thin. Return steaks to warm through, then serve.