Classic Beef Stew

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  Beef Chuck Roast(1361g)
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  2 Teaspoons Kosher Salt, Plus More For Serving
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  1 Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  Flour, All-Purpose, White(60g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Celery
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  Carrots
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  Garlic
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  Tomato Paste(30g)
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  2 bay leaves
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  Thyme, Fresh
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  Low Sodium Beef Broth(1920g)
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  Beef bouillon cube(10g)
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  Potato, Yukon Gold
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  Green Beans(227g)
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  Parsley, Fresh(60g)
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  Bread, Crusty, White

Instructions

1. 1Pat the beef chuck roast dry and coat evenly with flour on all sides, shaking off excess.
2. 2Heat the olive oil in a large Dutch oven over medium-high heat until shimmering and just beginning to smoke. Working in batches to avoid crowding, add the beef and cook 2–3 minutes per side until deeply browned on all surfaces. Transfer to a plate.
3. 3Reduce heat to medium, add the onion, celery, and carrots to the pot, scraping up browned bits from the bottom. Cook 5–7 minutes, stirring occasionally, until vegetables soften and begin to caramelize. Add the garlic and cook 1 minute until fragrant. Stir in the tomato paste and fresh thyme, cooking 1–2 minutes.
4. 4Return the beef to the pot along with the beef broth and beef bouillon cube. Bring to a boil over high heat, then reduce to low, cover, and simmer 1½ hours until the beef is fork-tender and falling apart.
5. 5Uncover the pot, stir in the potatoes and green beans, and simmer uncovered over medium-low heat 25–35 minutes until the potatoes are fork-tender and the green beans are bright green and tender-crisp.
6. 6Taste and adjust seasoning with salt and pepper as needed. Stir in the fresh parsley.
7. 7Divide the stew evenly into 12 airtight containers while hot, leaving ½ inch of headspace. Cool to room temperature, then seal and refrigerate.
8. 8Serve each portion reheated with crusty bread on the side.