Beef Stew with Potatoes in Tomato and Thyme Broth

• 1 pound beef chuck roast, cut into 2-inch pieces
• Salt and freshly ground pepper
• 1 tablespoon olive oil
• 5 carrots—1 quartered, 4 thinly sliced into matchsticks
• 1 celery stalk, quartered
• 1 medium onion, quartered
• 3 garlic cloves
• One 8-ounce can tomato sauce
• 2 tablespoons balsamic vinegar
• One 14-ounce can low-sodium beef broth
• 1 bay leaf
• 2 thyme sprigs
• 1 pound small white or red boiling potatoes, quartered (with the peel on or off)
• Cooked rice, buttered noodles, or crusty bread, for serving (optional)

1. Pat the meat dry and season with 1 teaspoon salt and ¼ teaspoon pepper. In a large pot, heat the oil over moderately high heat until it shimmers. Working in two batches, add the meat and cook, turning occasionally, until richly browned all over, about 8 minutes. Transfer the meat to a bowl.
2. Turn the heat down to moderate, then add the quartered carrot, celery, onion, and garlic to the pot. Cook, stirring occasionally, until well browned, about 10 minutes. Stir in the tomato sauce and cook for 2 minutes, then stir in the vinegar and cook for 2 minutes.
3. Add the broth, beef, bay leaf, and thyme. Turn the heat up to high and bring to a boil. Cover, turn the heat down to low, and simmer until the meat is very tender, about 2 hours.
4. Set a colander in a large bowl. Pour the stew into the colander. Return the meat to the pot along with the liquid in the bowl. Discard the remaining solids in the colander.
5. Add the potatoes and sliced carrots to the pot with the beef and liquid, stirring to submerge them. Simmer, uncovered, stirring occasionally, until the potatoes and carrots are tender, about 25 minutes.
6. Serve with rice, buttered noodles, or crusty bread, if desired.

TIP:

• This stew improves in flavor if made at least 1 day ahead. Once it cools, cover and refrigerate for up to 5 days.