Pat the beef cubes dry with paper towels. Season with 1 tsp kosher salt and 1 tsp pepper. Toss the beef with the 3 tbs flour to coat lightly. Heat 1 tbs olive oil and the butter in a large Dutch oven over medium-high heat. In batches (do not crowd), brown the beef cubes 3–4 minutes per side until a deep brown crust forms. Transfer browned beef to a plate and repeat until all beef is browned, adding the remaining 1 tbs olive oil if needed.

Sauté aromatics

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook 6–8 minutes until softened and beginning to brown. Stir in the minced garlic and cook 30–45 seconds until fragrant. Add the 2 tbs tomato paste and cook 1–2 minutes, stirring, to deepen the flavor.

Deglaze and combine

Pour in the 1 cup red wine (or 1 cup additional beef stock if not using wine) to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3–4 minutes. Return the browned beef and any accumulated juices to the pot.

Add liquids and herbs

Pour in 4 cups beef stock. Add the 2 bay leaves and 3 thyme sprigs. Stir in 1 tbs Worcestershire sauce. Bring the stew to a gentle simmer, then lower heat to maintain a low simmer. Partially cover and cook for 1 hour, stirring occasionally.

Add potatoes and finish cooking

After 1 hour, add the cubed potatoes and continue simmering, partially covered, until beef is fork-tender and potatoes are cooked through, about 30–40 minutes more. If stew becomes too thin, continue simmering uncovered to reduce, or proceed to optional thickening step.

Adjust seasoning and thicken (optional)

Remove and discard bay leaves and thyme stems. Taste and adjust seasoning with remaining 1/2 tsp kosher salt (or to taste) and additional black pepper if desired. For a slightly thicker stew, whisk 1 tsp cornstarch into 1 tbs cold water until smooth, then stir into simmering stew and cook 2–3 minutes until thickened. Stir in 1/2 cup frozen peas and cook 2 minutes until heated through.

Finish and serve

Ladle stew into bowls, sprinkle with 2 tbs chopped fresh parsley, and serve hot with crusty bread if desired.

Simple Rustic Vegetable Soup (Vegetarian)

Sauté vegetables

Heat 2 tbs olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and cook 6–8 minutes until softened. Add the diced red bell pepper and zucchini and cook 3–4 minutes more. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Add tomatoes, broth and seasonings

Pour in the canned diced tomatoes with their juices and the 4 cups vegetable broth. Add 1 tsp dried oregano, 1 tsp dried basil, and 1 bay leaf. Bring to a simmer over medium-high heat, then reduce heat and simmer gently for 15 minutes to meld flavors.

Add beans and greens

If using cannellini beans, stir them in now and simmer 5 minutes to heat through. Add the chopped baby spinach or kale and cook 2–3 minutes until wilted. Remove and discard the bay leaf.

Season and finish

Stir in 1 tbs fresh lemon juice and season with 1 tsp salt and 1/2 tsp freshly ground black pepper (adjust to taste). Ladle into bowls and top with grated Parmesan if desired. Serve with crusty bread or crackers.

Creamy Potato & Leek Soup

Sweat the leeks

In a medium pot, melt 2 tbs unsalted butter over medium-low heat. Add the cleaned, sliced leeks and a pinch of salt. Cook gently 6–8 minutes until very soft and translucent but not browned, stirring occasionally.

Add garlic and potatoes

Stir in the minced garlic and cook 30 seconds. Add the cubed potatoes, 4 cups stock, 1 bay leaf, and 1 tsp fresh thyme (or 1/2 tsp dried). Increase heat and bring to a simmer, then reduce heat to maintain a gentle simmer. Cook until potatoes are tender, about 15–20 minutes.

Blend until smooth

Remove and discard the bay leaf. Use an immersion blender to purée the soup until smooth and creamy, or transfer in batches to a blender and purée, then return to the pot. For a chunkier texture, pulse partly to leave some potato pieces.

Finish with cream and season

Stir in 1/2 cup heavy cream and heat gently over low heat (do not boil) until warmed through. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp freshly ground black pepper. If the soup is too thick, thin with up to 1/2 cup additional stock or water to reach desired consistency.

Serve

Ladle into bowls, garnish with 2 tbs sliced chives, and serve with crusty bread slices.