Kazakh-style Beef Stew with Onions and Carrots

Step 1

Cut the 2 lb beef chuck into 1.5-inch cubes and pat dry with paper towels. Season generously with 1 tsp salt and 0.5 tsp black pepper.

Step 2

Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Working in batches, sear the beef until deeply browned on all sides, about 5-7 minutes per batch. Transfer to a plate.

Step 3

Reduce heat to medium. Add the remaining 1 tbsp oil and the 3 sliced onions. Cook, stirring occasionally, until soft and golden, about 10 minutes.

Step 4

Add the 4 sliced carrots and cook for 2 minutes, stirring to coat.

Step 5

Return the beef to the pot. Pour in 2 cups beef broth and add 2 bay leaves. Bring to a simmer, then cover and reduce heat to low.

Step 6

Simmer gently until the beef is fork-tender, about 1.5 to 2 hours. Check occasionally and add a splash of water if needed.

Step 7

Once the beef is tender, uncover and simmer for 10-15 minutes to thicken the sauce slightly. Season with the remaining 0.5 tsp salt to taste.

Step 8

Discard the bay leaves. Serve hot, spooned over mashed potatoes or with crusty bread.