Beef Stew

Ingredients

• 2 1/2 lb beef chuck roast, trimmed and cut into 1 1/2-inch cubes
• salt and pepper, to taste
• 1/4 cup all-purpose flour
• 3 tbsp vegetable oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 4 medium carrots, peeled and cut into 1-inch pieces
• 2 celery ribs, cut into 1-inch pieces
• 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 1 cup frozen peas

Steps

1. 1

   1. Heat the oven to 325F with a rack in the lower middle position. Pat the beef cubes dry, season generously with salt and pepper, then toss with the flour until lightly coated.

2. 2

   2. Heat 1 1/2 tbsp of the vegetable oil in a 5- to 6-quart Dutch oven over medium-high heat. Brown the beef in 2 batches, without crowding, for about 2 to 3 minutes per side, adding the remaining oil for the second batch. Transfer the browned beef to a plate.

3. 3

   3. Reduce the heat to medium. Add the onion to the Dutch oven and cook for 4 to 5 minutes, stirring, until softened. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.

4. 4

   4. Pour in the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom of the pot. Return the beef and any juices to the pot, then add the bay leaves and thyme. Bring to a simmer.

5. 5

   5. Cover the Dutch oven and transfer it to the oven. Cook for 1 hour 15 minutes.

6. 6

   6. Stir in the carrots, celery and potatoes, making sure they are mostly submerged. Cover and return to the oven for 45 to 50 minutes more, until the beef is fork-tender (well past the 145F minimum for whole cuts) and the vegetables are soft.

7. 7

   7. If the beef is not fork-tender, return to the oven 15 to 20 minutes more.

8. 8

   8. Remove the pot from the oven and discard the bay leaves. Stir in the frozen peas and let the stew sit, covered, for 5 minutes to heat the peas through.

9. 9

   9. Taste and adjust with salt and pepper. Skim any excess fat from the surface and serve hot in bowls.