Cover and cook, skimming broth from time to time, until the beef is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for about 10 minutes.

The whole fun in making stew is the leftovers, so I recommend doubling this one. Stew seems to be even better when it’s leftover. I recommend serving this beef stew along with an arugula salad.