Ingredients
2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, chopped and rinsed
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
3/4 cup dry white wine
3 1/2 cups low-sodium chicken broth
4 parsnips (8 ounces), peeled and cut into 1 1/2-inch pieces
2 sweet potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
Chopped fresh dill, for serving
Preparation
Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Add leeks and thyme and cook until leeks are golden, 3 to 4 minutes. Add Worcestershire sauce and wine; boil until mostly evaporated.
Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir parsnips and sweet potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour.
Ladle stew into shallow bowls, sprinkle with dill, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
