Beef Bourguignon Without the Burgundy

Generously season beef with salt and pepper.

Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides 10 to 15 minutes. Transfer meat to a plate.

Cook and stir onion butter and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften 3 to 4 minutes.

Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth carrots celery thyme sprigs bay leaf and salt. Bring to a simmer cover the pot with a lid and simmer for 1 1/2 hours on low until meat is almost tender.

Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick about 30 minutes more. Season with salt and pepper.