Instructions

01
Pat the chuck roast cubes dry with paper towels, then season evenly with the kosher salt and black pepper. Dredge the beef lightly in flour, shaking off excess.
02
Heat vegetable oil in a large Dutch oven over medium-high until shimmering. Sear the beef cubes in batches, spacing them out, until well-browned on all sides, about 8 minutes per batch. Transfer browned beef to a plate.
Herb says
Searing = flavor. The Maillard reaction is your friend and only happens when meat isn’t crowded, so batch it up.
03
Lower the heat to medium. Add the diced onion and carrot, scraping up any browned bits from the pot. Cook, stirring, until the onions are translucent, about 4 minutes.
04
Stir in the quartered mushrooms and cook until they release their liquid and begin to brown, about 6 minutes.
05
Add the minced garlic and sauté for 1 minute, just until fragrant.
Herb says
If you add garlic too early, it risks burning and turning bitter. Brief and bright is the way.
06
Pour in the beef broth, scraping the bottom of the pot to deglaze. Return the browned beef and any juices to the pot.
07
Add A1 sauce, Worcestershire sauce, thyme sprigs, and bay leaf. Stir to combine. Bring to a gentle simmer, then cover and reduce heat to low.
08
Simmer gently for 2 1/2 to 3 hours, or until the beef is fork-tender. Stir once or twice during cooking, and check occasionally that the liquid isn’t evaporating too quickly.
09
When the beef is very tender, discard the thyme sprigs and bay leaf. Stir in unsalted butter until melted and sauce looks glossy. Taste and adjust seasoning with more salt and pepper if needed.
Herb says
Butter at the end = science’s answer to a fancy restaurant finish. It’s called 'monte au beurre' and it’s why your sauce suddenly looks expensive.
10
Serve the braised beef and mushrooms in shallow bowls with plenty of sauce, alongside thick slices of rustic bread for dunking.

HERB

The Chuck Stops Here

Ingredients

Instructions