BEEF STEW

INGREDIENTS

3 pounds boneless beef chuck (well-marbled), cut into 1 1/2-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons canola oil
1 medium yellow onion, medium dice
2 tablespoons butter
2 cloves garlic, chopped
1 bay leaf
1 teaspoon dried thyme
2 tablespoons balsamic vinegar
1 1/2 tablespoons tomato paste
1/4 cup all-purpose flour
4 cups chicken broth
3 cups water
4 large carrots, peeled and cut into one-inch chunks on a diagonal
4 russet potatoes, cut into eighths



DIRECTIONS

1. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon canola oil over medium-high heat until hot and shimmering. Brown meat in batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.

2. Add butter until melted, then cook onions, stirring with a wooden spoon to scrape brown bits from bottom of  pan, about 5 minutes. Add garlic, bay leaf, and thyme, and stir until fragrant, about 30 seconds. Add balsamic vinegar and cook for 1 minute. Add tomato paste and cook for 3 minutes. Add flour and stir with wooden spoon until flour is toasted and begins to brown, 4-5 minutes. Slowly add chicken broth, scraping up the browned bits, then add water and browned beef. Cover pot and bring to a simmer. Reduce heat to medium-low and cook for 2 hours. Stir and scrape the bottom every 30 minutes to prevent sticking.

3. Add carrots and potatoes. Add the remaining 1 cup chicken broth until the carrots and potatoes are covered. Seal with a lid and cook for 40-50 minutes more, or until vegetables are tender and meat is very tender. Stir again to prevent sticking. Taste and adjust seasoning if necessary.