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ylanmuller
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PdfPat meat dry with a paper towel and season with salt and pepper in a large, heavy-bottomed stewpot with a tight-fitting lid.
Heat 1 Tbsp oil over medium heat, then add a third of the meat. Sear for 2 to 3 minutes per side, then flip and sear for an additional 2 to 3 minutes per side. Transfer to a plate and repeat the process for the remaining meat, adding more oil if the pan gets dry.
To the same pot, add the onion and a pinch of salt. Sauté for 3 minutes, or until tender.
Add the garlic and sauté for 1 more minute. Add the butter and cook until melted, then sprinkle flour and stir for 1 to 2 minutes, or until lightly browned.
Slowly whisk in ½ cup broth, using a wooden spoon to scrape the bottom of the pan. Stir in the remaining 2½ cups broth. Add the meat and thyme. Cover and simmer for 20 minutes.
Stir in the mushrooms and simmer for 15 minutes. Stir in the carrots and celery, and simmer, uncovered, for another 10 minutes.
Add salt and pepper to taste. Stir in potatoes and simmer for another 10 to 12 minutes, covered, or until the potatoes are fork-tender.
Remove the thyme sprigs, if using. Ladle the stew into serving bowls and garnish with parsley, if desired. Serve immediately.