Active Time

　　1 1/4 hr

　　Total Time

　　4 1/2 hr

　　This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then they’re braised in a red-wine beef broth. Adding the potatoes and carrots toward the end of cooking keeps their character and color bright.

　　

Ingredients

Makes 12 servings

　　

For braised beef:

5 pounds boneless beef chuck (not lean), cut into 2-inch pieces

　　3 tablespoons olive oil

　　3 carrots, quartered

　　3 celery ribs, quartered

　　2 medium onions, quartered

　　1 head garlic, halved crosswise

　　3 tablespoons tomato paste

　　1/3 cup balsamic vinegar

　　1 (750-ml) bottle dry red wine (about 3 3/4 cups)

　　2 Turkish bay leaves or 1 California

　　2 thyme sprigs

　　3 cups reduced-sodium beef broth

　　3 cups water

　　

For potatoes and carrots:

2 1/2 pounds small white boiling potatoes

　　1 1/2 pounds carrots

　　Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid

　　Accompaniment: crusty bread

　　

Braise beef:

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.

　　

Step 3

Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.

　　

Step 4

Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.

　　

Step 5

Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.

　　

Step 6

Add vinegar and cook, stirring, 2 minutes.

　　

Step 7

Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.

　　

Step 8

Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.

　　

Step 9

Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.

　　

Cook potatoes and carrots:

Step 10

While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).

　　

Step 11

Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

　　Cooks’ note:

　　Stew improves in flavor if made at least 1 day ahead. Chill (covered once cool) up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.