French Onion Beef Stew

Ingredients

2 pounds beef round roast, cut into 2-inch cubes

2 teaspoons kosher salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

1 tablespoon arrowroot flour

3 tablespoons extra-virgin olive oil

2 cups halved and thinly sliced yellow onions (about 2 small onions)

2 garlic cloves, thinly sliced

½ cup red wine

1 teaspoon Dijon mustard

2 bay leaves

2 teaspoons dried parsley

4 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon paprika

4 small yellow potatoes, cut into 2-inch cubes (about 2½ cups)

2 cups low-sodium beef broth

2 tablespoons brine from a jar of pepperoncini

5 fresh thyme sprigs, tied into a bundle with kitchen twine, plus more for serving

2 tablespoons chopped fresh parsley, optional for serving

Directions

IN a large bowl, sprinkle the meat with the salt, pepper, and arrowroot flour. Toss to coat the meat evenly.

IN a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef in a single layer and brown until golden brown on all sides, about 2 minutes per side. You will likely need to do this in two or three batches to ensure you do not overcrowd the pot and the beef gets a nice sear. Transfer the browned meat to a plate and set aside.

REDUCE the heat to medium and add the onions and garlic. Cook, stirring often, for 3 minutes. Add the wine and mustard and use the edge of a wooden spoon to scrape up the browned bits from the bottom of the pan. Continue to cook, stirring, until the onions are tender and the wine has reduced by half, 2 to 3 minutes. Stir in the bay leaves, parsley, onion powder, garlic powder, and paprika.

RETURN the beef and its juices to the pot and add the potatoes. Toss until well combined. Add the beef broth, pepperoncini brine, and thyme bundle and increase the heat to bring the stew to a boil. Reduce the heat to a low simmer, cover, and cook until the meat is very tender, about 1 hour 15 minutes.

UNCOVER, stir, and continue to cook for about 15 more minutes, until the stew is thickened to your liking. Taste the broth and add more salt and pepper to taste. Discard the bay leaves and thyme bundle.

SERVE in bowls topped with fresh thyme leaves and parsley, if desired.