Step by step

Method

4 steps

1. 1

   Pat 2 lb beef chuck (1½-inch cubes) very dry and season with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high until shimmering. Brown the beef in batches — don't crowd — 3–4 minutes per side until deep brown. Transfer to a plate; those browned bits are your flavor.

2. 2

   Lower heat to medium. Cook 1 diced medium yellow onion in the same pot 5–6 minutes until soft and golden at the edges. Add 3 minced garlic cloves and 2 tablespoons tomato paste; stir 1 minute until the paste smells sweet and darkens a shade.

3. 3

   Pour in 3 cups low-sodium beef broth, scraping up every browned bit. Return the beef with 1 teaspoon dried thyme and 1 bay leaf. Bring to a gentle simmer — small bubbles, not a hard boil — cover, and cook 1½ hours until the beef is fork-tender and nearly falling apart.

4. 4

   Add 4 carrots cut into chunks and 1½ lb Yukon Gold potatoes in chunks. Simmer uncovered 30–40 minutes until the vegetables are tender and the broth has thickened a little. Fish out the bay leaf, taste for salt, and finish with 2 tablespoons chopped parsley. You want rich beef stew with tender chuck and soft vegetables — not tough gray meat or watery thin broth.