A hearty and comforting old fashion meal, this traditional American recipe is featuring tender chunks of beef smothered in rich and flavorful gravy. Serve with mashed potatoes or egg noodles.
Heat a dutch oven or large heavy bottomed pot over medium heat.
While pot is heating up, season cubed chuck roast with 2 tsp salt and 1 tsp pepper. Once the pot is ready, drizzle with cooking oil and sear the beef on each side just until browned. Remove beef from heat. Set aside.
Using the same pot, saute the onions and garlic.
Add the butter and let fully melt. Add the flour and mix to fully incorporate.
Pour in the wine and deglaze the pot. Stir to remove all the brown bits on the pot so it's incorporated into the sauce.
Bring cooked beef back into the pot. Add beef broth. Bring to a boil.
Add beef bouillon, worcestershire sauce, and bay leaves. Bring back to a boil.
Lower to a simmer. Cover and cook for 2 hours or until beef is tender. Stir occasionally (every 30 minutes if possible) to keep beef from sticking to the bottom of the pot.
Once the beef is tender, taste gravy and add more salt as needed.