Beef Stew

Ingredients

• 2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons neutral oil
• 1 1/2 teaspoons fine sea salt, divided
• 1/2 teaspoon ground black pepper
• 1 medium yellow onion, diced
• 2 celery stalks, cut into 1/2-inch pieces
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 4 cups low-sodium beef broth, divided
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound carrots, cut into 1-inch pieces
• 1 1/2 pounds Yukon Gold potatoes, cut into 1 1/2-inch pieces
• 1 cup water, only if needed during braising
• 2 teaspoons apple cider vinegar, divided; the second teaspoon is optional

Method

1. 1

   Step 1. Allow about 3–4 1/4 hours, longer if chuck is still tough. Use a 6-quart oven-safe Dutch oven with lid and an instant-read thermometer. The 240-minute estimate includes three browning batches, covered braising, later vegetable cooking, reduction and a 5-minute stand. Tenderness controls the finish.

2. 2

   Step 2. Heat the oven to 325°F (165°C). Pat beef dry and season with 1 teaspoon salt and pepper. Heat the oil over medium-high heat. Brown in three uncrowded batches for 5–6 minutes each, leaving pieces undisturbed long enough for two sides to develop a deep brown crust. Transfer to a plate. Lower heat if the brown residue begins to blacken; the beef finishes in the stew.

3. 3

   Step 3. Lower the heat to medium. Add onion and celery and cook for 5 minutes. Stir in garlic and tomato paste for 1 minute, then the flour for 1 minute.

4. 4

   Step 4. Gradually add 1 cup of the broth, scraping the pan bottom. Add the remaining 3 cups broth, thyme, bay leaves, remaining 1/2 teaspoon salt, beef and collected juices. Bring to a simmer, cover and transfer to the oven.

5. 5

   Step 5. Braise covered for 1 1/2–2 hours, stirring once, until beef is almost tender but still holds its shape. If the pot is drying, add measured water 1/4 cup at a time, no more than 1 cup total. Add carrots and potatoes and submerge as far as possible. Cover and cook 45–60 minutes more until vegetables are tender and beef separates easily with a fork. If beef needs longer, lift out tender vegetables, continue braising, then return them. Several large beef centers must reach at least 145°F (63°C); fork-tender chuck needs considerably more cooking than that minimum.

6. 6

   Step 6. Remove the bay leaves. If you want a thicker broth, simmer uncovered on the stovetop for 5–10 minutes, stirring gently. Off the heat, stir in 1 teaspoon vinegar. Taste a cooled spoonful and add the second teaspoon only if the stew needs more brightness. Let stand for 5 minutes before serving in six bowls. Tough beef needs more covered cooking time, not more vigorous boiling.