Classic American Beef Stew

Pat the 900g (2lb) cubed beef chuck completely dry with paper towels, then add to the medium stainless steel mixing bowl with 3 tablespoons all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss until every beef cube is coated in a thin, even layer of flour. While the beef rests, peel and chop the onion, carrots, celery, and potatoes to the measured sizes, mince the garlic, and portion each prepped vegetable into separate small ramekins for easy access during cooking.

Place the 6-quart navy enameled cast iron Dutch oven on the center of the counter stovetop area, heat 2 tablespoons olive oil over medium-high heat until the oil shimmers (approximately 175C/350F). Working in 2 separate batches to avoid crowding the pan (which causes steaming instead of browning), use the silicone-tipped stainless steel tongs to arrange floured beef cubes in a single layer in the hot oil. Sear for 3-4 minutes per side until the cubes develop a deep golden-brown crust on all surfaces. Transfer seared beef to a clean plate and set aside, repeating with the second batch.

Reduce stovetop heat to medium, add 1 tablespoon unsalted butter to the Dutch oven with the remaining beef drippings and fond. Add diced onion, celery, and carrot to the pot, sautéing for 5 minutes while stirring occasionally with the slotted beech wood spoon, until the onion turns translucent and vegetable edges begin to soften. Add minced garlic and 2 tablespoons tomato paste, cooking for 1 additional minute, stirring constantly, until the tomato paste darkens to a deep rust red and releases a rich, sweet aroma.

Pour 1 cup of beef broth into the Dutch oven, using the wooden spoon to firmly scrape all browned fond bits from the pan bottom (these bits carry immense depth of flavor). Add the remaining 3 cups of beef broth, the reserved seared beef cubes (and any collected juices from the plate), 4 sprigs of fresh thyme, and 1 whole bay leaf. Stir gently to combine, then bring the liquid to a gentle simmer, where small bubbles break slowly at the surface (approximately 93C/200F); avoid a rolling boil.

Reduce heat to low, cover the Dutch oven with its tight-fitting lid, and let the beef simmer gently for 1 hour 15 minutes, stirring once every 20 minutes to prevent sticking. At the end of this time, the beef should be nearly fork-tender, offering slight resistance when pierced but no longer tough. Adjust heat as needed to maintain the gentle simmer, as a hard boil will make the beef stringy and tough.

Remove the Dutch oven lid, add the cubed Yukon gold potatoes to the stew, stirring gently with the wooden spoon to fully submerge the potato cubes in the simmering liquid. Replace the lid and continue simmering for an additional 25 minutes, until the potatoes are tender when pierced with a fork, and the beef is fully fork-tender, shredding slightly when pressed.

Remove the lid, stir in the 1/2 cup frozen green peas, and let the stew simmer uncovered for 5 minutes, allowing the gravy to thicken slightly. Fish out the woody thyme stems and the bay leaf with the tongs, then taste and season with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper as needed. The finished gravy will be thick enough to coat the back of the wooden spoon without running off quickly.