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Ingredients

• 3 lbs. boneless beef chuck
• 4 thick slices applewood-smoked bacon, chopped
• 2 Tbs. canola oil
• Kosher salt and freshly ground pepper
• 1 yellow onion, chopped
• 3 carrots, cut into chunks
• 3 stalks celery, cut into 1/2-inch lengths
• 2 cloves garlic, chopped
• 2 Tbs. unsalted butter
• 6 Tbs. all-purpose flour
• 4 cups beef stock or broth
• 2 Tbs. tomato paste
• 1 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
• 1 tsp. minced fresh thyme
• 1 tsp. minced fresh rosemary
• 1 bay leaf
• 1 1/4 lbs. red-skinned potatoes

Description

Two Things Set This Old-fashioned Beef Stew Apart From Its Rivals: Browning The Beef In Bacon Fat And Adding Lots Of Vegetables To The Pot, Both Of Which Add Flavor To The Velvety Sauce. The Result Is Comfort Food, Grandmother Style. This Grandmother Did

Williams-Sonoma