Notes
Ingredients
Notes: Keep the pot at a gentle simmer, not a boil, throughout cooking. Refrigerate within 2 hours and use within 3 to 4 days, or freeze for up to 3 months.
- 2½ lb beef chuck roast, cut into 1½-inch cubes
- Kosher salt and black pepper, to taste
- 2 tbsp all-purpose flour (optional, for coating)
- 2 tbsp oil
- 1 large yellow onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1½ lb potatoes, cut into large chunks
- 2 tbsp fresh parsley, chopped
- Pat the beef dry and season with salt and pepper. Toss with flour if using.
- Heat oil in a Dutch oven over medium-high heat. Brown the beef in batches, without crowding the pot, until deeply golden. Transfer to a plate.
- Lower heat to medium. Add onion, cooking until soft, scraping up browned bits. Add carrots and celery, then garlic at the last minute.
- Stir in tomato paste, cooking 1 to 2 minutes until darkened. Add Worcestershire sauce.
- Return beef and juices to the pot. Add broth, bay leaves, and thyme. Bring to a boil, then reduce to a gentle simmer. Partially cover and simmer for about 1½ hours, until beef is nearly tender.
- Stir in potatoes. Simmer for 25 to 35 minutes more, until potatoes and beef are both tender.
- Remove bay leaves, adjust seasoning, and simmer uncovered a few minutes if a thicker gravy is desired.
- Rest 10 minutes, stir in parsley, and serve.
Notes: Keep the pot at a gentle simmer, not a boil, throughout cooking. Refrigerate within 2 hours and use within 3 to 4 days, or freeze for up to 3 months.