2 large starchy potatoes (like Idaho or other russets)
4 tablespoons olive oil
Salt
1 1/2pounds boneless beef chuck or round, cut into 1/2-inch pieces
Pepper
1 onion, chopped
2 large carrots, chopped
3 celery stalks, chopped, with leaves reserved
2 tablespoons flour
1 tablespoon Worcestershire sauce
1/4cup ketchup
Instructions
Heat the oven to 425°F and line a baking sheet with parchment. Cut the potatoes in half lengthwise, put them on the prepared pan, rub all over with 2 tablespoons oil, sprinkle with salt, and turn cut side down. Transfer to the oven, even if it’s not hot yet. Roast, undisturbed, until the potatoes are browned and a skewer or sharp knife inserted meets almost no resistance, 30 to 40 minutes.
Put 1 tablespoon oil in a large pot over medium-high heat. When it’s hot, add half the beef, sprinkle with salt and pepper, and cook without moving the pieces until browned on one side, 3 to 5 minutes. Remove from the pot, add the remaining tablespoon oil, and repeat with the remaining meat. When the second batch of meat is done, return the first batch to the pot (with any accumulated juices).
Add the onion, carrots, and celery to the pan. Cook, stirring occasionally, until the vegetables just begin to soften, 3 to 5 minutes. Sprinkle in the flour and cook, stirring constantly, until the flour absorbs the fat and colors a bit, 2 to 3 minutes.
Add enough water just to cover the beef and vegetables; stir in the Worcestershire sauce and ketchup. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cover and cook, stirring occasionally, until the beef and vegetables are tender, 25 to 30 minutes. To thicken the stew more, turn the heat to medium-high and cook, uncovered, stirring frequently for a minute or 2, until the liquid reduces slightly. Taste and adjust the seasoning. Divide the potatoes among 4 shallow bowls, split each potato to open it more, then ladle the stew on top. Garnish with the celery leaves and serve right away.