Beef Stew

Beef Stew

Ingredients

3 pounds chuck, cut into 1- to 2-inch chunks
Salt and pepper
4 tablespoons grapeseed or other neutral oil
4 medium carrots, sliced
2 large ribs celery, chopped
2 medium onions, chopped into large pieces
1 tablespoon Kosher salt
4 bay leaves
1 tablespoon dried marjoram
1 tablespoon dried thyme
1 tablespoon dried rosemary
1/2 teaspoon fresh ground black pepper
1 14.5-oz can diced tomatoes
4 cloves garlic, minced
1 1/2 pounds baby yellow potatoes, quartered
12 ounces beer
1 quart homemade chicken stock (or beef stock)
Parsley, about 10 stalks, bundled with cooking twine
2 tablespoons cornstarch + 1/4 cup water

Method

Preheat oven to 350 F.

In a large, heavy-bottomed pot, heat oil over medium high until very hot. Season the beef generously with salt and pepper, then brown the meat in two batches, removing the meat to a bowl as it finishes. Take the time to really brown the pieces for maximum flavor!

Add the carrots, celery, onion and 1 tablespoon salt to the fat in the pan. Cook over medium high, stirring occasionally, until barely soft, about 5 minutes. Stir in the bay leaves, marjoram, thyme, rosemary and pepper and cook for 1 minute more.

Add the tomatoes, garlic and potatoes and stir to incorporate. Finally, add the beef and any accumulated juices back to the pot and combine. Top with the parsley bundle. Pour in the beer and chicken stock. If it doesn’t quite cover the meat, add 1 more cup of stock or water.

Cover the pot with a tight lid and simmer for 2 to 2 1/2 hours. Remove parsley bundle and fish out the bay leaves. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Pour cornstarch slurry into pot. Stir until stew is thickened. If you want it thicker, add another tablespoon cornstarch mixed with 2 tablespoons water; continue adding by the tablespoon, as needed.

Serve in bowls with fresh bread for dipping.

NOTES

Steve says this is the best beef stew he has ever had (and he's had a LOT). Be still my heart. That was all the endorsement I needed to save it for the books.

I will say, too, that I have never in my life liked beef stew until I made this. It was an absolute revelation; I even ate it multiple meals in a row and never tired of it. The fact that it was 100 percent my own recipe was icing on the cake!

Side note: For those that saw my picture on Facebook of beef stew... that was my first attempt and this one was the week after. That first one was made with sirloin. WRONG. Use chuck. I will never again forget to leave simple, cheap food as it is. No fancying it up with meat that costs twice as much and comes out half as beefy-tasting and tender after cooking. No.