Deeply browned beef makes for a really rich, flavorful beef stew. A few tricks: Pat the meat dry, don’t crowd the pan, and take your time getting a deep, dark-brown sear without burning—then add a little liquid and scrape up all those delicious browned bits.
- Pat the beef dry with paper towels. Season it with 1 teaspoon kosher salt and 1/2 teaspoon pepper.
- Heat a wide, heavy, ovenproof pot or Dutch oven pot over medium heat. Add the oil and, working in 2 or 3 batches (without crowding the meat), brown the beef deeply on all sides, turning down the heat if necessary to avoid burning (about 8 minutes each batch). Use a slotted spoon to transfer the meat to a plate.
- Add the onion, mushrooms, and half of the carrots. Cook, stirring occasionally, until the veggies are browned, about 12 minutes. Add the garlic, thyme, and rosemary, and stir 1 minute more. Add the tomato paste and stir to coat the veggies. Stir in the wine and scrape up any browned bits from the bottom of the pan.
- Return the meat and any accumulated juices to the pan, along with 2 cups of the beef stock and the bay leaf. Bring to a boil, reduce the heat, and cover with a tight-fitting lid. Simmer 1 hour, or until the meat is tender.
- Add the potatoes and the remaining carrots and beef stock, and simmer 45 minutes, or until the potatoes are very tender. Stir in the parsley, season with an additional 2 teaspoons salt and 1/4 teaspoon pepper (or to taste), and serve.
Recipe by Tara Tuckwiller