Chuck Roast Beef Stew

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• 2 pounds boneless chuck roast, fat removed (, cut into 1 inch cubes)
  Ingredient note

  Source: 2 pounds boneless chuck roast, fat removed (, cut into 1 inch cubes)
• 1 1/2 teaspoons kosher salt
  Ingredient note

  Source: 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
  Ingredient note

  Source: 1/2 teaspoon black pepper
• 2 Tablespoons olive oil
  Ingredient note

  Source: 2 Tablespoons olive oil
• 1 each medium yellow onion (, chopped)
  Ingredient note

  Source: 1 medium yellow onion (, chopped)
• 3 each garlic cloves (, minced)
  Ingredient note

  Source: 3 garlic cloves (, minced)
• 2 Tablespoons tomato paste
  Ingredient note

  Source: 2 Tablespoons tomato paste
• 2 Tablespoons all-purpose flour (, or corn starch)
  Ingredient note

  Source: 2 Tablespoons all-purpose flour (, or corn starch)
• 4 cups low-sodium beef broth
  Ingredient note

  Source: 4 cups low-sodium beef broth
• 1 Tablespoon Worcestershire sauce
  Ingredient note

  Source: 1 Tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
  Ingredient note

  Source: 1 teaspoon dried thyme
• 2 each bay leaves
  Ingredient note

  Source: 2 bay leaves
• 1 packet dry onion soup mix (, such as Lipton)
  Ingredient note

  Source: 1 packet dry onion soup mix (, such as Lipton)
• 4 each medium carrots (peeled and cut into 1-inch pieces)
  Ingredient note

  Source: 4 medium carrots (peeled and cut into 1-inch pieces)
• 1 pound baby Yukon Gold potatoes (halved)
  Ingredient note

  Source: 1 pound baby Yukon Gold potatoes (halved)
• 2 each celery ribs (sliced)
  Ingredient note

  Source: 2 celery ribs (sliced)

1. Season the beef. Pat the chuck roast dry with paper towels. Season all over with salt and pepper.
2. Sear the beef. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef for 2 to 3 minutes per side, until deeply browned. Transfer to a plate.
3. Cook the onion. Reduce the heat to medium. Add the onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds.
4. Build the base. Stir in 2 Tablespoons tomato paste and cook for 1 minute. Sprinkle 2 Tablespoons of flour over the onions and stir until combined.
5. Add the liquids. Slowly pour in 4 cups beef broth and 1 Tablespoon Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
6. Simmer the beef. Return the beef and any juices to the pot. Add 1 teaspoon thyme, 1 packet lipton onion soup mix and 2 bay leaves. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour.
7. Add the vegetables. Stir in the carrots, potatoes, and celery. Cover and continue simmering for 45 to 60 minutes, or until the beef is very tender and the vegetables are fork-tender.
8. Finish and serve. Remove the bay leaves. Taste and add additional salt and pepper if needed. Serve warm with crusty bread.