A pan braise built on worcestershire's own spice blend: molasses depth, vinegar bite, and warm spice notes from allspice, clove, and ginger. Beef chuck and onions braise low while you rest, then finish bright with a squeeze of acid. This shelf leans savory and complex.

Serves 2. 90 minutes, 15 at the stove.

About 930 calories a serving, 65 g protein, 16 g carbohydrate, 66 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat one tablespoon oil in a large heavy pot or Dutch oven over medium-high heat. Pat dry 1 lb beef chuck cut into 2-inch cubes and season with salt and pepper. Brown the beef in three batches, three minutes per side, until deep color sets; set aside.
2. Dice 1 medium onion and mince 3 garlic cloves. Add them to the pot and cook until soft and golden, about four minutes, stirring often. The fond will break up.
3. Return the beef to the pot. Pour in 1/3 cup worcestershire sauce and 1 cup stock, scraping up any brown bits. Bring to a simmer, then lower heat, cover, and braise for one hour, stirring once at the halfway point.60 min
4. Lift the lid and check that beef shreds easily with a fork and liquid has reduced by half. If still thin, simmer uncovered for ten minutes. Taste and adjust salt and pepper.
5. Swirl in 1 tablespoon butter off heat to round out the sauce. The braise is done when beef is tender and sauce clings to each piece.

Note Swap beef for 1 lb pork shoulder or chicken thighs and reduce braise time to forty minutes. Leftovers keep three days covered and reheat gently. Serve with rice or creamed potatoes to catch the sauce, and a green salad for balance.