American

The Best Beef Stew

Ingredients

4 sprigs flat-leaf parsley; 4 sprigs thyme; 1 sprig rosemary; 2 bay leaves
2 tablespoons olive oil; 3 pounds beef chuck roast, cut into 2-inch pieces
1 large onion, chopped; 5 cloves garlic, chopped
7 medium carrots, peeled and cut diagonally; 3 large celery stalks, cut diagonally
1/2 cup dry red wine; 2 tablespoons all-purpose flour; 4 cups low-sodium chicken broth
1 1/2 pounds small red potatoes, halved; one 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper; chopped parsley, for serving

Heat the oven to 275°F. Tie the parsley, thyme, rosemary, and bay leaves with kitchen twine.
Heat oil in a Dutch oven. Brown the beef in batches, 8 to 10 minutes per batch, and transfer it to a plate.
Cook onion and garlic until tender and beginning to brown, about 6 minutes. Add carrots and celery and cook 4 minutes.
Stir in wine, scraping up browned bits; cook until evaporated. Sprinkle in flour and cook 1 minute.
Add broth, potatoes, tomatoes, beef, and juices. Season, add the herb bundle, and bring to a simmer.
Cover and bake 1 1/2 to 2 hours, until tender. Cool 30 minutes, discard the herbs, and serve with parsley.

Pairing: Ancient Oak Cellars 2023 Alcman Reserve Pinot Noir (Russian River Valley), $64.00
On a budget: Imagery 2023 Cabernet Sauvignon (California), $20.00