Chuck Wagon Beef Stew

Makes 8 servings

--All-purpose flour

--Kosher salt

--Black pepper in a mill

3 1/2 pounds chuck roast, trimmed and cut into 2-inch chunks

1/3 cup mild olive oil or vegetable oil

4 cups beef stock, preferably homemade

2 bay leaves

1 tablespoon minced fresh thyme leaves

1 pound potatoes, such as Yellow Finn or Yukon Gold, peeled and cut
into 1-inch pieces

2 bunches very small turnips, washed, trimmed and cut in half

4 medium carrots, peeled and cut into 1/4-inch diagonal slices

1 cup fresh corn kernels, from 2 or 3 ears of corn

1/4 cup minced fresh herbs (fresh Italian parsley, thyme and oregano)

Put a cup or so of flour into a medium brown paper bag, season
generously with salt and pepper and add the beef, a handful at a
time, and shake to coat evenly.

Transfer the coated beef to a plate and continue until all of it has
been coated with flour.

Set a large (5-quart) oven-proof pot, such as a Dutch oven, over
medium high heat, add the oil and when it is hot, brown the beef on
all sides, working in batches and removing the browned meat before
adding more.

Remove the pot from the heat, let cool slightly and add 1 cup of
water. Stir and scrape the bottom of the pan to dislodge browned bits
of meat. Strain the liquid into a small bowl and discard any solids.

Return the beef to the pot, set it over medium heat and add the beef
stock and strained liquid, the bay leaves and the thyme. When the
liquid simmers, reduce the heat to low, cover the pot and simmer very
gently for 2 to 3 hours, until the meat is very tender.

Meanwhile, fill a large saucepan two-thirds full with water, add a
tablespoon of salt and bring to a boil over high heat. Add the
potatoes and cook until they are just tender, from 6 to 10 minutes
depending on their age, variety and size.

Test frequently after 6 minutes so that they do not fall about.

Use a large slotted spoon or a strainer to remove the potatoes from
the water and set them in a wide shallow bowl or plate.

Cook the turnips in the same water until they are tender, about 5
minutes. Set them alongside the potatoes.

Next cook the carrots until just tender, about 5 to 8 minutes. Drain
and set alongside the potatoes and turnips.

When the beef is fully tender, preheat the oven to 350 degrees.

Taste the cooking liquid and correct for salt and pepper. Add the
cooked vegetables and the corn and fold very gently to combine with
the meat.

Do not overmix or stir vigorously; the vegetables and meat should
remain distinct and separate.

Cover the pot and transfer to the oven; cook for about 35 to 40
minutes, until rich and fragrant.

To serve, use a slotted spoon to transfer meat and vegetables to
individual soup plates. Ladle broth over each portion, sprinkle with
fresh herbs and serve.

This dish improves in flavor when refrigerated over night and
reheated slowly and gently.