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1
Adjust the oven rack to the center position and preheat the oven to 325F.
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2
Pat the beef dry with paper towels and put it on a cutting board.
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3
Use a sharp knife to trim off and discard any visible outer fat, then cut the meat into a couple of large pieces where it naturally seems to be separating.
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4
Cut these larger chunks into 1 1/2- cubes (no smallerif you make them too small, they will cook too quickly and toughen).
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5
Sprinkle the meat with the salt and a liberal amount of pepper.
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6
Place an ovenproof soup pot or a Dutch oven over medium-high heat.
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7
After about a minute, add 2 tablespoons of the olive oil and swirl to coat the pan.
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8
Carefully add half of the beef cubes, and cook, undisturbed for about 3 minutes.
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9
(If you crowd the pan with all the meat, it will steam in its own juices instead of browning.)
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10
You will know it is browned properly when it no longer seems to stick to the pan when you nudge a cube with tongs.
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11
Use tongs to carefully turn the cubes to another side and continue browning for about 8 minutes, turning the pieces as they cook until theyre deep golden brown on all sides.
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12
Transfer the browned meat to a medium-large bowl and set aside.
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13
If the pan looks dry and the bits left on the surface seem to be burning, add a little more olive oil to the pan.
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14
You want a thin film over the entire surface.
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15
Add the remaining meat and brown as described.
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16
Transfer to the bowl and set aside.
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17
Without cleaning the pan, pour in a little more olive oil (just enough to coat the bottom).
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18
Add the onions and cooks, stirring occasionally, for 5 minutes, or until the onions begin to soften.
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19
Sprinkle the flour over the onions and stir to combine.
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20
Cook for 2 minutes, stirring occasionally.
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21
Then slowly whisk in 3 cups of the broth.
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22
(It will make a thick sauce for a moment before thinning out.)
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23
Whisk in the tomato paste, garlic, and thyme, and add the bay leaves.
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24
Return the browned beef to the pot and check to see that the liquid reaches the top of the meat.
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25
If not, add a bit more broth or bouillon.
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26
Bring to a boil over high heat.
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27
As soon as the liquid reaches the boiling point, turn off the heat.
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28
Cover the pot tightly with foil and cover that with a lid, too, if you have one that fits tightly.
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29
(You want to capture all the steam as the meat cooks.)
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30
Transfer the pot to the oven and cook, undisturbed, for 1 hour.
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31
Carefully open the pot (to avoid getting burned by the steam that will escape), and stir in the potatoes and carrots.
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32
Cover again with the foil and lid, and return the pot to the oven for another 1 hour of cooking.
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33
Remove the pot from the oven and let the stew sit, still covered, for 10 minutes before serving.
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34
Remove the bay leaves.
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35
Serve hot or warm.
