Beef & Root-Vegetable Stew

Ingredients

• 2 lb grass-fed beef chuck, cut in 1½″ cubes
• 3 tbsp butter or tallow
• 2 onions, diced · 4 cloves garlic
• 3 tbsp home-milled flour
• 6 cups beef stock (or water + bones)
• 1 lb carrots, 1 lb potatoes or sweet potatoes, cubed
• 2 bay leaves + 1 tbsp thyme · salt & pepper · splash of red wine (optional)

Off the list: beef, butter, onions, garlic, roots, herbs, flour. Bought: salt, pepper, wine.

Method

1. Pat the beef dry, season with salt and pepper. Brown in the butter in batches; set aside. Don't crowd the pot.
2. Soften the onions in the drippings; add garlic for the last minute.
3. Stir in the flour and cook 1 min; deglaze with wine (or a splash of stock), scraping the bottom.
4. Return the beef, add the stock, bay, and thyme. Simmer covered on low 2 hours.
5. Add the carrots and potatoes; simmer 45 min more until the beef is fork-tender and the broth has body.
6. Adjust salt. Serve with fresh-milled bread to mop the bowl.