Ingredients:

  • 2 lbs beef chuck roast or stew meat, cut into 1-inch cubes
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter, chilled and cubed
  • 4 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1/2 cup beef bone broth
  • 1 tsp dried thyme

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Note: Wet meat steams instead of browning.
  2. Season the beef generously with salt and pepper.
  3. Heat avocado oil in a skillet over medium high heat until shimmering.
  4. Sear the beef in batches until each side is mahogany colored. Do not crowd the pan or the meat will release juice and boil.
  5. Transfer the seared beef to the slow cooker.
  6. Whisk together the beef bone broth, Worcestershire sauce, soy sauce, and dried thyme.
  7. Pour the mixture over the beef in the crockpot.
  8. Cover and cook on High for 4 hours until the beef is fork tender.
  9. Turn the slow cooker to 'Warm' or off.
  10. Stir in the minced garlic and chilled butter cubes, whisking until the sauce becomes a velvety, glossy emulsion.