Mom's Classic Beef Stew (Print version)

Tender beef, soft vegetables, and a deep savory broth that fills the house with the best smell. This is the stew mom has made for years and the whole family asks for every fall.

# Ingredients:

For the beef

01 - 2 lbs (900 g) chuck roast, cut into 2-inch cubes
02 - 3 tablespoons all-purpose flour
03 - 1 teaspoon salt, plus more to taste
04 - 1/2 teaspoon black pepper
05 - 2 tablespoons vegetable oil

For the stew

06 - 1 large yellow onion, diced
07 - 3 stalks celery, sliced
08 - 4 cloves garlic, minced
09 - 2 tablespoons tomato paste
10 - 2 tablespoons Worcestershire sauce
11 - 4 cups (950 ml) beef broth
12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 lb (450 g) Yukon Gold potatoes, cut into 1.5-inch chunks
15 - 3 large carrots, cut into 1-inch chunks
16 - Salt and pepper to taste

# Instructions:

01 - Pat the chuck cubes completely dry with paper towels. Season all over with salt and pepper, then toss in the flour until lightly coated on all sides.
02 - Heat the oil in a large Dutch oven over medium-high heat until shimmering. Working in 2 to 3 batches, sear the beef until deeply browned on at least two sides, 3 to 4 minutes per side. Do not crowd the pan. Transfer the browned beef to a plate and set aside.
03 - Reduce the heat to medium. Add the onion and celery to the same pot and cook, stirring, for 4 to 5 minutes until softened. Add the garlic and cook for 1 minute more.
04 - Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Add the Worcestershire sauce, then pour in the beef broth, scraping up all the browned bits from the bottom of the pot.
05 - Return the seared beef to the pot along with the bay leaves and thyme. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour and 30 minutes, stirring once or twice, until the beef is very tender.
06 - Stir in the potatoes and carrots. Cover and continue simmering for 30 minutes until the vegetables are fork-tender.
07 - Remove and discard the bay leaves. Taste and adjust salt and pepper. If the broth is thinner than you like, simmer uncovered for 10 minutes to reduce. Serve hot in deep bowls.

# Good to know:

01 - Tastes even better the next day after the flavors have had time to meld.
02 - Chuck roast is essential here; leaner cuts tighten up and stay tough during the long simmer.

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