Beef stew

Ingredients

For 2 people

• 20 oz beef chuck, trimmed and cut into 1.5-inch pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1 tbsp vegetable oil
• 6 oz yellow onion, diced
• 3 oz celery, diced
• 4 oz carrots, sliced into 1/2-inch pieces
• 2 tsp minced garlic
• 1 tbsp tomato paste
• 1 cup dry red wine
• 3 cups low-sodium beef stock
• 1 cup water
• 8 oz Yukon Gold potatoes, cut into 1-inch chunks
• 1 bay leaf
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 tbsp chopped parsley

Method

1. Season and coat the beefPat the 20 oz beef chuck dry and toss it with 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp all-purpose flour until the surface looks lightly dusted rather than pasty. This thin coating helps the stew thicken later and promotes browning. Discard any flour that touched the raw beef; do not reuse it. Set a 4-quart Dutch oven or heavy pot over medium-high heat.
2. Brown the meat wellAdd 1 tbsp vegetable oil to the hot pot, then sear the beef in a single layer for about 6 to 8 minutes total, turning the pieces so several sides develop deep brown patches. Do this in 2 batches if needed so the beef sears instead of steaming. Transfer the browned meat to a bowl, leaving the fond in the pot.
3. Soften the aromaticsReduce the heat to medium. Add the 6 oz diced yellow onion, 3 oz diced celery, and 4 oz carrots to the pot and cook for 6 to 7 minutes, stirring often, until the onion is translucent and the vegetables pick up the browned bits from the bottom. Stir in 2 tsp minced garlic and cook for 30 seconds more, just until fragrant.
4. Build the stew baseStir in 1 tbsp tomato paste and cook for 1 minute to deepen its flavor, then pour in 1 cup dry red wine. Scrape the bottom of the pot with a wooden spoon so the browned bits dissolve into the liquid. Simmer for 2 minutes, then add 3 cups low-sodium beef stock, 1 cup water, 1 tbsp Worcestershire sauce, 1 bay leaf, and 1 tsp dried thyme.
5. Simmer the beef until tenderReturn the browned beef and any accumulated juices to the pot. Bring the stew to a gentle simmer, then lower the heat to maintain small bubbles. Cover and cook for about 90 minutes, stirring once or twice, until the beef is almost tender and a fork can begin to pierce it with little resistance. Keep the simmer gentle so the broth stays clear and the meat stays tender.
6. Add the potatoes lateStir in 8 oz Yukon Gold potatoes, cover again, and simmer for 25 to 30 minutes more, until the potatoes are tender and the beef is fully spoon-tender. If the broth looks too loose near the end, uncover the pot for the last 10 minutes so it reduces to a thicker, stew-like consistency.
7. Finish and adjust textureRemove the bay leaf and let the stew stand off the heat for 10 minutes. This short rest lets the broth settle and thicken slightly as it cools. If you want a silkier finish, stir the pot once after resting so the starch from the potatoes and flour integrates evenly without breaking the chunks apart.
8. Serve hotLadle the beef stew into warm bowls and finish with 1 tbsp chopped parsley. Spoon plenty of broth over the beef and vegetables, making sure each bowl gets a mix of carrots, potatoes, and onion. Serve immediately while the surface is glossy and the stew is hot.