Beef Stew with Carrots & Potatoes

Instructions

1. Preheat the oven Preheat the oven to 325°F and position a rack in the lower-middle of the oven so the Dutch oven will sit in the center.
2. Season the beef Place **1 1/2 pounds boneless beef chuck pieces** in a bowl and season all over with **1 teaspoon salt** and **1 teaspoon freshly ground black pepper**. Toss to coat the beef evenly.
3. Sear the beef Heat **1 tablespoon olive oil** in a large Dutch oven over medium-high heat until hot and shimmering. Add about half of the seasoned beef in a single layer without crowding and sear until a deep brown crust forms on the first side, 3–4 minutes. Turn and brown the other sides for another 2–3 minutes. Transfer the browned beef to a plate and repeat with the remaining beef, adding an additional **1 tablespoon olive oil** to the pot if needed.
4. Sauté aromatics and deglaze Reduce the heat to medium. Add **1 medium yellow onion (1-inch chunks)** and **4 smashed garlic cloves** to the pot and cook, stirring and scraping up browned bits, for about 5 minutes until the onion begins to soften. Stir in **1 tablespoon balsamic vinegar** and **1 tablespoon tomato paste** and cook for 1 minute to concentrate the flavors.
5. Add flour and liquids Return all of the browned beef and any accumulated juices to the pot. Sprinkle **1/8 cup all-purpose flour** over the beef and onion mixture and stir for 1–2 minutes until the flour is fully moistened and no dry patches remain. Pour in **1 cup dry red wine**, **1 cup beef broth**, **12 ounces diced tomatoes with juices**, and **1 cup water**. Add **3 teaspoons Worcestershire sauce**, **1 bay leaf**, **1/2 teaspoon dried thyme**, and **1 teaspoon sugar**. Stir well, scraping the bottom of the pot, and bring the mixture just to a boil.
6. Braise the beef Cover the Dutch oven with its lid and transfer it to the preheated 325°F oven. Braise for **2 hours**, until the beef is beginning to become tender but not yet falling apart.
7. Add vegetables Carefully remove the pot from the oven and stir in **3 large carrots (1-inch pieces)**, **1 stalk celery (1-inch pieces)**, **1 pound quartered red potatoes**, and **15 halved mushrooms**. Make sure the vegetables are mostly submerged in the braising liquid, adding a splash of additional water or broth if needed to keep them just covered.
8. Finish braising Cover the pot again and return it to the oven. Braise for **about 1 hour more**, or until the vegetables are tender, the beef is very soft, and the broth has thickened to a stew-like consistency.
9. Adjust seasoning and serve Remove the Dutch oven from the oven. Discard the **bay leaf**. Taste the stew and adjust seasoning with additional salt and pepper if needed. Serve the beef stew hot in bowls, making sure each serving includes plenty of beef, vegetables, and sauce.