Southern Cast Iron

Bowlful of Fall Flavor


Makes about 4½ quarts

This rich and satisfying stew develops layers of flavor with each step, and the low-and-slow simmering of the beef produces fall-apart-tender results.

4 tablespoons olive oil, divided, plus more as needed
5 large carrots, peeled and coarsely chopped (about 1 pound)
1 large yellow onion, chopped
2 large stalks celery, coarsely chopped
1 cup all-purpose flour
1½ tablespoons

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