Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 1 lb beef shanks
  • 4 cups beef bone broth
  • 4 tbsp unsalted butter
  • 2 tbsp beef suet
  • 2 tsp sea salt

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure a proper crust.
  2. Heat 2 tbsp of butter or tallow in a skillet over medium-high heat until shimmering.
  3. Sear the beef in batches, ensuring the pieces don't crowd the pan, until each side is mahogany-colored; remove meat and set aside.
  4. Combine the seared beef and bone broth in a Dutch Oven, Slow Cooker, or Instant Pot.
  5. Cook until fork-tender: 3 hours in a Dutch Oven (simmer), 8 hours on LOW in a Slow Cooker, or 45 minutes on HIGH pressure in an Instant Pot with a natural release.
  6. Remove the lid and stir in the remaining butter or suet.
  7. Simmer uncovered for an additional 20–30 minutes to allow the liquid to reduce into a velvety glaze.
  8. Season with sea salt just before serving.