Tender, Saucy and Flavourful Beef Stew

• 3 lbs (1.4 kg) top blade steaks or a boneless chuck roast
• 3 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp all-purpose flour
• 1 onion, peeled and left whole
• 5 garlic cloves, peeled
• 2 carrots, peeled and left whole (for braising aromatics)
• 2 celery stalks, peeled and left whole
• 3 tbsp tomato paste
• 1 cup (240 ml) dry red wine, optional
• 3 cups (720 ml) chicken stock, plus more as needed
• 2 bay leaves
• 2 tbsp soy sauce
• Fresh herbs such as thyme and rosemary (6 sprigs or so)
• 2 carrots, peeled and chopped (or equivalent amount of baby carrots) (for final cooking)
• 1 tbsp butter
• 8 oz (227 g) sliced mushrooms, quartered
• 2–2.5 lbs (900 g–1.1 kg) potatoes (yellow or Russet), peeled and cubed
• 1/2 cup (120 ml) frozen peas

Instructions

1. 1

   Preheat the oven to 300°F (150°C). That's right, we will cook them low and slow!

2. 2

   If you have steaks, dry them with paper towels and season very liberally with salt and pepper. If you have a roast, slice it into 1.5 inch (4 cm) steaks, then dry and season them. Preheat oil in a large heavy-bottomed skillet. This step will likely need to be done in 2 batches so that you don't overcrowd the pan—if it's overcrowded, it will steam the steaks instead of searing them. Sear each steak for about 5 minutes per side on high heat until nicely golden brown. Remove to a plate.

3. 3

   Reduce heat to medium and add the whole onion, 2 whole carrots, 2 celery stalks, and garlic cloves. Cook for a few minutes until browned and fragrant. Add tomato paste and cook for 2 minutes to cook off that canned taste. Pour in the wine and cook until it's nearly evaporated. Add 3 cups (720 ml) of stock and bring to a simmer. Transfer the contents to a heavy Dutch oven. Add bay leaves, soy sauce, and fresh herbs.

4. 4

   Slice your steaks into thick 2 inch (5 cm) chunks. Don't be tempted to slice them smaller than that, or your meat will be overcooked and not as tender. Dust them with flour and transfer to the Dutch oven. The stock should almost cover the beef, but not all the way—we are braising, not boiling the meat.

5. 5

   Bring your stew to a gentle simmer and transfer the whole pot to the preheated oven. Leave the lid slightly ajar (this will help thicken your sauce). Bake in the preheated oven for 1.5 hours. It should be mostly fall-apart tender, and keep in mind that once we add potatoes in the next step, we'll cook the meat more. But if the meat is not tender at all, it can go for up to another half hour of stewing.

6. 6

   While the stew is cooking, heat butter in a large skillet over high heat. Add mushrooms and cook for 5–7 minutes until browned. Remove to a plate and set aside.

7. 7

   Remove the meat from the oven and discard the fresh herbs, bay leaves, onion, carrots, and celery. Add fresh carrots, mushrooms, and potatoes. Return the stew to the oven. Cook for an additional 1 hour (or a bit more) until your potatoes are tender.

8. 8

   Remove the pot from the oven. Scoop out or pour out the runny sauce into a skillet. Place the sauce on the stove over medium-high heat and cook until the sauce consistency is thickened, no longer runny, and to your liking. Pour the sauce all over the stew. Stir in frozen peas. Serve and enjoy!