BEEF STEW

Yield: 6 servings.

2-1/2 pounds boneless chuck roast, or 2 pounds stew meat, trimmed
1 tablespoon vegetable oil
1 yellow onion, chopped
1 teaspoon minced garlic
1 cup dry red wine that is not too oaky
2 sprigs of thyme
2 bay leaves
1 cup beef broth (more if needed)
3 carrots, cut into l/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
3 waxy potatoes, such as Yukon Golds
1/2 pint pearl onions (optional)
2 sprigs parsley, plus parsley for garnish
1 tablespoon tomato paste
% teaspoon Worcestershire sauce
3/4 teaspoon salt or to taste
Pinch freshly ground pepper

1. Cube meat. Heat Dutch oven over medium-high heat until hot. Add oil. Heat until it shimmers. In batches, brown meat. Set aside.
2. Discard excess fat in pan. Reduce heat to medium; add onion and sweat until soft. Add garlic, cook 30 seconds. Add wine, stirring to dislodge browned bits on bottom. Cook until volume is reduced by half. Return meat to pan; add thyme, bay leaves and enough broth to cover meat by at least half. Cover. Simmer for about 1-1/2 to 2 hours, or until meat starts to become tender.
3. Add carrots, celery, potatoes, onions, parsley, tomato paste, broth as needed to keep elements half-submerged in liquid. Simmer 1 hour. Remove meat and vegetables. Increase heat. Cook until gravy is desired consistency. Season with Worcestershire, salt, pepper. Return meat and vegetables to pan. Garnish with parsley.