Step by step

Method

4 steps

1. 1

   Pat 2 lb sirloin or stew beef (1-inch cubes) very dry. Toss with 1 teaspoon salt, ½ teaspoon pepper, and 2 tablespoons flour. Heat 2 tablespoons oil in a Dutch oven over medium-high until shimmering. Brown the beef in batches — don't crowd — 2–3 minutes per side until deep brown crust forms. Set aside. Pale gray meat means the pan was crowded or not hot enough.

2. 2

   In the same pot, sauté 1 sliced onion and 8 oz sliced mushrooms until browned and their liquid cooks off, 6–8 minutes. Add 3 minced garlic cloves for 30 seconds until fragrant.

3. 3

   Sprinkle the remaining 1 tablespoon flour over the veg and cook 1 minute, stirring. Whisk in 3 cups beef broth, 1 tablespoon Worcestershire, and 1 teaspoon thyme, scraping up every browned bit. The gravy should look smooth and start to thicken lightly.

4. 4

   Return the beef and any juices. Cover and simmer gently (barely bubbling) 75–90 minutes until the beef is fork-tender — a piece should shred with almost no resistance. Or bake covered at 325°F for the same time. Taste and adjust salt. Serve over mashed potatoes or noodles. You want fall-apart beef in a savory brown gravy — not tough chewy cubes or thin watery broth.