Instructions
Step 1: Prepare the Beef
1
Pat the beef chunks completely dry with paper towels
2
Season generously with salt and pepper on all sides
Step 2: Sear the Beef
3
Heat your cast-iron skillet over high heat for 3–4 minutes until a drop of water evaporates instantly on contact
4
Add the oil and wait 30 seconds until it shimmers
5
Sear the beef chunks in a single, uncrowded layer for 3 minutes per side without touching
Step 3: Cook the Aromatics
8
Add the onion, carrots, and celery to the same pan
9
Cook for 3–4 minutes, scraping up the brown fond with a wooden spoon
10
Add garlic and cook 1 more minute
Step 4: Make the Sauce
11
Add tomato paste and cook 2 minutes, stirring constantly
12
Pour in the red wine and let it reduce by half, about 2–3 minutes
13
Return the beef chunks to the pan
14
Pour in beef stock, Worcestershire, thyme, and bay leaf
15
Bring to a rapid simmer and cook for 10–12 minutes until the beef registers an internal temperature of 145°F / 63°C
Step 5: Finish and Serve
16
Optional: thicken the sauce with cornstarch and cold water
17
Discard the bay leaf, rest 3–5 minutes before serving
18
Garnish with fresh parsley and serve immediately
