Beef Stew with Potatoes and Carrots

Preparation

1. 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.

2. 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.