Beef Stew

Makes: 6 servings

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, cut into chunks
• 4 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 2 tablespoons arrowroot powder, cornstarch or other flour
• 1 cup red wine
• 4 cups low-sodium beef broth
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 pound baby white potatoes, halved or quartered
• 4 medium carrots, peeled and sliced on a diagonal
• 3 celery ribs, chopped
• Optional: fresh thyme for garnish

Instructions

• **Season the beef.** Pat the beef dry with paper towels. Season with salt and pepper.
• **Sear the beef.** In a large stockpot or Dutch oven, heat the oil over medium-high heat. Working in batches, place the beef in the pot and sear on all sides until golden, 2 to 3 minutes per side, then remove to a plate.
• **Saute the onion.** Add the onion and garlic to the pot and pour in the vinegar (which will help to loosen browned bits from the bottom of the pot) and cook for 3 to 4 minutes, until the onion is softened. Add the tomato paste and cook for a minute more.
• **Return the beef to the pot.** Add the seared beef back to the pot and sprinkle the flour on top. Stir everything together, until the flour is fully dissolved.
• **Add the liquids and aromatics.** Add the wine, broth, thyme, and bay leaf. Use a large spoon or spatula to stir everything together. Bring the broth to a boil, then reduce the heat to low and simmer partially covered for 1 hour.
• **Add the veggies.** Add the potatoes, carrots, and celery. Cook for an additional 20 to 30 minutes, or until the vegetables are fork-tender.
• **Serve.** Remove the bay leaves, and if you'd like, garnish with fresh thyme before serving.