Soups, Chilis and Stews

Beef Stew

Thick enough to stand a spoon in. The flour on the beef does two jobs: it browns better and it thickens the stew for you.

What goes in

• 2 1/2 lb beef chuck, cut into 1 1/2 inch cubes
• 1/3 cup all-purpose flour
• 2 tbsp vegetable oil
• 1 lb baby potatoes, halved
• 4 carrots, cut into thick coins
• 2 celery stalks, sliced
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste · 1 tbsp Worcestershire sauce
• 2 bay leaves · 1 tsp dried thyme
• 2 tsp salt · 1 tsp black pepper

Stir in at the end

• 1 cup frozen peas

How to make it

1. Toss the beef cubes with the flour, salt and pepper until coated.
2. Sear them in the hot oil in batches until browned on all sides, about 10 minutes total. Crowding the pan steams the meat instead of browning it.
3. Put the beef in the pot with the potatoes, carrots, celery, onion and garlic.
4. Deglaze the pan with a cup of broth, scraping up everything stuck to it, and tip it in. Add the rest of the broth, the tomato paste, Worcestershire, bay leaves and thyme. Lid on.
5. Low 9 hours or high 5 hours.
6. Stir in the frozen peas and leave 10 minutes. Pull out the bay leaves before serving.