Instructions:

Brown the beef:

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Season beef with salt and pepper. Add beef in batches and sear until browned on all sides (about 5 minutes). Remove and set aside.

Sauté aromatics:

In the same pan, add a bit more oil if needed.

Sauté chopped onions for 3–4 minutes, until soft and golden.

Add garlic and cook for 30 seconds until fragrant.

Deglaze and build the base:

Add Worcestershire sauce and soy sauce (if using), scraping up any browned bits from the bottom.

Return beef to the pan. Add beef broth, thyme, and mushrooms (if using). Bring to a simmer.

Simmer low and slow:

Reduce heat to low, cover, and simmer for 1 to 1½ hours, or until the beef is fork-tender.

Stir occasionally, adding more broth if needed.

Make the gravy:

In a small saucepan, melt butter and whisk in flour to make a roux. Cook for 1–2 minutes.

Slowly add a ladle of hot broth from the beef pot to the roux, whisking until smooth.

Pour roux back into the beef mixture and stir to thicken.

For an even thicker gravy, mix cornstarch and cold water in a small bowl and stir it in. Simmer for 5–10 minutes more.

Adjust and serve:

Taste and adjust seasoning with salt and pepper.

Serve hot over mashed potatoes, rice, or egg noodles.