Julia Child's Beef Stew

Choose flavorful cuts of meat, such as chuck and round, that will benefit from long, slow cooking and won't fall apart. Don't try to rush when you're browning meat for a stew. It's a very important step that will take at least 10 to 15 minutes to do correctly. Make sure you dry the meat thoroughly on paper towels before browning it, and don't crowd the pan. Damp meat won't brown, nor will pieces that are too close together in the pan. — Julia Child

3 pounds trimmed boneless stewing beef, cut into 1 ½-inch chunks

1 tablespoon fine sea salt

1 teaspoon crushed black peppercorns

2 fresh thyme sprigs or ½ teaspoon dried thyme

3 cups thinly sliced onions

1 ½ cups thinly sliced carrots

4 large garlic cloves, peeled and smashed

¼ cup plus 1 tablespoon olive oil

3 tablespoons red wine vinegar

4 chopped fresh Italian plum tomatoes

2 bay leaves

¼ cup water

1 cup strong beef stock or broth, plus more as needed

Red wine, such as Chianti or Zinfandel

All-purpose flour as needed (optional)

Directions at foodandwine.com

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