Braised Meat Stew

Beef Stew

• 2 tablespoons vegetable oil — divided
• 2 pounds boneless beef chuck roast — cut into 1½-inch cubes
• 1 yellow onion — sliced
• 1 tablespoon Worcestershire sauce
• 4 cups water — plus more if needed
• 4 carrots — peeled and cut into 1½-inch pieces
• 4 Yukon Gold potatoes — peeled and cut into 1½-inch pieces
• 1 teaspoon salt (optional) — plus more to taste
• ½ teaspoon black pepper (optional) — ground, plus more to taste

Thickener

• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. Brown Meat: Pat the beef dry with paper towels. Season it with the salt and black pepper. Heat 1 tablespoon of the vegetable oil in a 5- to 6-quart Dutch oven over medium-high heat. Add half of the beef in a single layer and cook for 4 to 5 minutes, turning as needed to brown two or three sides. Transfer the browned beef to a plate. Add the remaining oil and repeat with the remaining beef. Reduce the heat to medium, add the onion, and cook for 3 to 4 minutes, until softened. Return the beef and any collected juices to the pot and stir in the Worcestershire sauce.2 tbsp vegetable oil, 2 lb beef chuck roast, 1 yellow onion, 1 tbsp Worcestershire sauce, 1 tsp salt, ½ tsp black pepper
2. Braise: Pour in 4 cups of water while scraping the bottom of the pot with a wooden spoon to loosen the browned bits. The liquid should come approximately three-quarters of the way up the beef; add only a small amount more water if needed. Bring the liquid to a gentle simmer. Cover the pot, reduce the heat to low, and cook for 1 hour 45 minutes. Begin checking the beef and continue cooking in 15-minute intervals, usually 2 to 2¼ hours total, until it is nearly fork-tender. Stir about every 30 minutes and maintain only an occasional bubble.4 cups water, plus more if needed
3. Add Carrots: Stir the carrots into the stew. Cover and continue simmering gently for 15 minutes.4 carrots
4. Add Potatoes: Add the potatoes and stir gently. Cover and simmer for 25 to 30 minutes, until the potatoes and carrots are tender but still holding their shape and the beef is fully fork-tender.4 Yukon Gold potatoes
5. Thicken Gravy: In a small bowl or liquid measuring cup, stir together the cornstarch and cold water until completely smooth. Bring the stew back to a gentle bubble. Stir the slurry again, then slowly pour it into the stew while stirring. Simmer uncovered for 1 to 2 minutes, until the gravy lightly coats the back of a spoon. Taste and adjust the salt and black pepper as needed.2 tbsp cornstarch, 2 tbsp cold water, additional salt and black pepper as needed
6. Rest and Serve: Remove the Dutch oven from the heat and let the stew stand for 5 minutes before serving hot.