I have a new beef stew that I've made 3 times so far this winter. I stole/adapted it out of Garden and Gun.
¼ cup high-quality olive oil divided
2 large carrots, diced
2 large yellow onions, diced
4 ribs celery, diced
6 cloves garlic, minced
2 lbs. beef cut for stew
2 cans diced tomatoes
2 bay leaves
2-3 cups chicken stock divided.
4 tbsp. high-quality Worcestershire sauce
10 sprigs fresh thyme, chopped, or 1 tablespoon dried
2 tbsp. Dijon mustard
Salt and black pepper to taste
In a large cast-iron Dutch oven or stock pot, sweat carrots, onions, celery, and garlic in half the olive oil over medium-high heat until translucent. Remove veggies. Add a little more oil if needed, then brown the beef, working in batches if necessary. When beef is browned, drain off oil and add bay leaves, tomatoes, half the chicken stock, Worcestershire, thyme, and Dijon mustard. The stew should be slightly soupy. Bring to a boil, and then reduce heat to low, simmering until beef is soft and tender, 1-2 hours, adding more chicken stock as needed. Remove Bay Leaves. Depending on the tomatoes and Worcestershire, you may not have to add salt.
Serve over rice.
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