Beef Stew with Potatoes and Carrots

Instructions

1. 1

   Prepare the Beef

   • Pat the beef cubes completely dry with paper towels; this is crucial for getting a good sear.
   • In a large bowl, whisk together the all-purpose flour, 1 teaspoon of kosher salt, and the black pepper.
   • Add the dry beef cubes to the flour mixture and toss until each piece is evenly coated.
2. 2

   Sear the Beef

   • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Working in 2-3 batches to avoid overcrowding the pot, add the beef in a single layer. Sear for 3-4 minutes per side, until a deep brown crust forms.
   • Transfer the seared beef to a separate plate and set aside. Do not wipe out the pot.
3. 3

   Sauté Aromatics

   • Reduce the heat to medium. Add the chopped onion, celery, and carrots to the pot.
   • Sauté for 8-10 minutes, stirring occasionally and scraping up the browned bits (fond) from the bottom of the pot, until the vegetables have softened.
   • Stir in the minced garlic and tomato paste. Cook for 1-2 minutes more until the garlic is fragrant and the tomato paste has darkened slightly.
4. 4

   Deglaze and Build the Gravy

   • Pour the dry red wine into the pot to deglaze. Bring to a simmer and cook, scraping the bottom of the pot vigorously to release all the flavorful browned bits, until the wine has reduced by about half (about 3-4 minutes).
   • Stir in the beef broth, Worcestershire sauce, dried thyme, bay leaves, and the remaining 0.5 teaspoon of kosher salt.
   • Return the seared beef and any accumulated juices to the pot. Stir everything to combine.
5. 5

   First Simmer

   • Increase the heat to bring the stew to a gentle simmer.
   • Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 90 minutes. The beef will begin to get tender.
6. 6

   Add Potatoes and Finish Cooking

   • Stir the potatoes into the stew.
   • Replace the cover and continue to simmer on low for another 60-75 minutes, or until the beef is fork-tender and the potatoes are cooked through.
7. 7

   Rest and Serve

   • Remove the pot from the heat. Discard the bay leaves.
   • Let the stew rest, covered, for at least 10 minutes to allow the flavors to meld.
   • Taste and adjust seasoning with more salt and pepper if needed.
   • Ladle the stew into bowls and garnish generously with fresh parsley before serving.