This recipe is flexible enough that you can add whatever vegetables you have on hand; root vegetables and winter squash are ideal candidates. And as with many one-pot dishes, the stew will taste better the next day, so plan accordingly.
Recipe information
Yield
makes 12 servings
Ingredients
for braised beef
for potatoes and carrots
Preparation
braise beef
Step 1
Preheat the oven to 350°F, with the rack in the middle.
Step 2
Pat the beef dry and season with salt and pepper.
Step 3
Heat the oil in a heavy 8-quart pot over medium-high heat until it shimmers, then brown the meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
Step 4
Reduce the heat to medium, then add the carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
Step 5
Push the vegetables to one side of the pot. Add the tomato paste to the cleared area and cook the paste, stirring, 2 minutes, then stir it into the vegetables. Add the vinegar and cook, stirring, 2 minutes. Stir in the wine, bay leaves, and thyme and boil until the wine is reduced by about two-thirds, 10 to 12 minutes.
Step 6
Add the broth to the pot along with the water, beef, and any juices from the platter and bring to a simmer. Cover and braise in the oven until the meat is very tender, about 2 1/2 hours.
Step 7
Set a large colander in a large bowl. Pour the stew into the colander. Return the meat to the pot, then discard the remaining solids. Let cooking liquid stand 10 minutes.
make potatoes and carrots
Step 8
While beef braises, peel the potatoes and cut into 1/2-inch-wide wedges. Slice the carrots diagonally (1-inch).
Step 9
Add the potatoes and carrots to the stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until the potatoes and carrots are tender, about 40 minutes.
do ahead
Step 10
The STEW improves in flavor if made at least 1 day ahead. Chill up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.
