With just one steak on hand and two people to feed, Kirk decided a stew was his best option. The combination of various vegetables, herbs and liquids and a long cooking time gives it an appealing depth of flavor—so much so that his domestic partner declared it was possibly the best stew she’d ever eaten. Kirk recommends serving it with buttermilk biscuits and butter.

 
2 large carrots, sliced (1 inch)
2 ribs celery, sliced (1 inch)
2 large russet potatoes, peeled, cut into 3/4-inch pieces
1 medium onion, coarsely chopped
2 1/2 tablespoons olive oil, divided
1 1/2 lb. beef top sirloin steak, cut into 1-inch pieces
2 tablespoons butter, cut up
4 large garlic cloves, minced
1 medium shallot, minced
2 tablespoons all-purpose flour
4 cups lower-sodium beef broth, divided
1/3 cup red wine or additional beef broth
1/3 cup heavy whipping cream
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
 
1 Heat oven to 425ºF. Combine carrots, celery, potatoes, onion and 1 1/2 tablespoons of the oil in large bowl. Arrange on large rimmed baking sheet.
 
2 Bake 35 to 40 minutes or until vegetables are browned, stirring once. Remove vegetables; reduce oven temperature to 350ºF. 
 
3 Meanwhile, heat large ovenproof pot over medium-high heat until hot. Add remaining 1 tablespoon oil; heat until hot. Cook beef, in batches, 7 to 8 minutes or until browned on all sides. Remove beef.
 
4 Add butter to pot, stirring until melted. Add garlic and shallot; cook 30 seconds or until fragrant, stirring constantly. Stir in flour; cook 1 to 2 minutes or until browned, stirring constantly. Whisk in 1 cup of the broth and wine; bring to a boil, stirring to scrape up any browned bits from bottom of pot. 
 
5 Whisk in remaining 3 cups broth and cream. Stir in roasted vegetables, beef and any accumulated juices, rosemary, thyme, bay leaves, salt and pepper.
 
6 Bake at 350°F., covered, for 1 hour or until beef is tender. Remove beef and vegetables with slotted spoon. Place pot over high heat; bring sauce to a boil. Boil 5 minutes or until slightly thickened. Stir in lemon juice. Return beef and vegetables to pot; cook 30 to 60 seconds or until hot.
 
4 (1 1/2-cup) servings
 
PER SERVING: 630 calories, 28.5 g total fat (12 g saturated fat), 51 g protein, 37.5 g carbohydrate, 150 mg cholesterol, 1085 mg sodium, 4 g fiber