Best Beef Stew

 Serves 10

Ingredients

4.5 lbs. chuck roast, trimmed of excess fat, cut into 1 1/4-inch cubes

Salt and freshly ground black pepper

7 Tbsp olive oil, divided

4 cups chopped yellow onion (1 large)

3 Tbsp minced garlic (about 4 cloves)

0.5 cup all-purpose flour

3 Tbsp tomato paste (optional)

2 cup dry red wine, such as Pinot Noir or Cotes du Rhone (optional, replace with another liquid)

7 cups beef stock

4 tsp Worcestershire sauce

2 Tbsp fresh thyme leaves

4 tsp minced rosemary

4 bay leaves

40 oz. red potatoes, scrubbed and rinsed clean

28 oz. large carrots (about 4)

2 Tbsp balsamic vinegar

4 Tbsp minced fresh parsley

Directions

• Move oven rack to lower third of the oven. Preheat oven to 300 degrees.
• Heat 1 Tbsp olive oil in a large oven safe pot (such as an enameled dutch oven) over medium-high heat.
• Dab half of the roast dry with paper towels, season lightly with salt and pepper then add to the pot leaving space between pieces.
• Sear until browned on bottom, about 3 - 4 minutes. Turn and brown on opposite side, about 2 minutes longer. Transfer to a plate.
• Add another 1/2 Tbsp oil to pot and repeat process (of drying, seasoning and searing) with remaining half of beef. Transfer second batch of beef to the plate as well.
• Reduce heat to medium, add 2 Tbsp olive oil then add onions. Saute 5 minutes or until slightly golden brown.
• Add garlic and saute 30 seconds longer.
• Stir in flour and tomatoes paste, and cook stirring constantly, about 45 to 60 seconds (reduce burner temp if needed so it doesn't burn).
• While stirring slowly pour in red wine, scrape up browned bits from the bottom of the pot. While stirring pour in beef broth and Worcestershire sauce.
• Return beef to pot along with thyme, rosemary and bay leaves, stir. Bring to a simmer stirring frequently.
• Remove from heat. Cover pot with the lid and transfer to the oven. Let cook 1 1/2 hours.
• Once time is almost up cut the potatoes into 1-inch cubes, then peel and cut the carrots into 1-inch chunks (larger portions can be halved). Stir potatoes and carrots into stew then cover and return to the oven.
• Bake until vegetables are tender, about 60 to 70 minutes longer.
• Remove bay leaves, stir in balsamic vinegar and season stew with salt and pepper to taste. Let rest off heat for about 5 minutes before serving. Garnish servings with parsley.