3 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
1 t. kosher salt
3 tablespoons vegetable oil, divided
1/4 teaspoon salt
3 medium garlic cloves, minced
1 chopped onion, if desired
3 tablespoons unbleached all-purpose flour
1 cup dry red wine
4 cups low-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
2 c. red or yukon gold potatoes, large dice
2 c. sliced carrots
2 c. sliced celery
It’s important to dry beef thoroughly with paper towels before you start.
Trim off all fat and tissues, and cut beef into 1 1/2 inch cubes. Season with 1 t. kosher salt.
Heat 1 tablespoon oil in dutch oven over medium high heat. When pot is almost to smoking point, brown the meat in batches. Add a third of the meat so that pieces are not touching and cook (not moving) until brown (about 2-3 min). Turn pieces until all sides are browned (about 5 additional min.). Transfer beef to medium bowl.
Add another 1 tablespoon oil to pot, and repeat browning beef in thirds, as before. Remove to bowl.
Reduce heat to medium and add remaining 1 tablespoon oil to now empty pan and swirl to coat bottom. (If using onions, add them now and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened, about 5 minutes.)
Add garlic and continue to cook for 30 sec.
Stir in the flour and cook until lightly colored (1-2 min.). Add wine, scraping the bottom and stirring until thick and flour is dissolved.
Gradually add the beef broth, stirring constantly, scraping up the remaining browned bits on bottom of pan.
Add beef, bay leaves, and thyme; return to simmer, reduce heat to low, and cover. Simmer for 1 hour.
Add carrots and celery; bring to simmer, cover, and cook for 10 minutes.
Add potatoes; bring to simmer, cover, and cook for additional 20-30 minutes, or until vegetables are tender. Discard bay leaves.
Here’s where you can play around with it a little, depending on how thick you like your broth. For more broth, mix 1T. flour with 1/4 c. water, and stir into stew. You can repeat this until the desired consistency is obtained.
Taste, and adjust seasonings.
