Heat the olive oil over medium heat in a medium size Dutch oven or stock pot. Add the beef. Brown the beef on all sides.
2 tablespoons olive oil, 2 pounds chuck roast
Add the onion and cook for 2-4 minutes, or until the onions becomes soft.
1 white onion
Add the garlic, bay leaves, black pepper, Worcestershire sauce and salt and stir and cook until the garlic becomes fragrant (a few minutes).
2 teaspoons garlic paste or finely minced garlic, 2 bay leaves, 1 teaspoon black pepper, 1 teaspoon Worcestershire sauce, ½ teaspoon kosher salt
Pour in 1 ½ cups of the beef stock and mushrooms. Stir to combine.
2 cups low sodium beef broth, 8 ounces sliced baby portabella mushrooms
Bring the mixture to a boil over high heat. Reduce the heat to medium-low, cover and let it simmer for 1 ½-2 hours, stirring occasionally, until the beef is very tender.
Whisk the remaining ½ cup beef stock and cornstarch together. Pour it over the beef. Stir to mix in.
3 tablespoons cornstarch
Cook uncovered over low heat, stirring often until the gravy has thickened approximately 5 minutes.
Remove the pan from the heat and let it cool for 5 minutes to thicken more before serving over white rice, mashed potatoes or egg noodles. Garnish with fresh thyme.