Hearty Beef Stew

Ingredients

• 3 lb s beef chuck, cut into 1.5-inch cubes
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 4 cup s beef broth
• 1 lb baby potatoes, halved
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 stalks celery, sliced
• 2 parsnips, peeled and cubed
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• salt and pepper to taste
• fresh parsley, for garnish
• crusty bread, for serving

Steps

1. 1

   Pat beef dry and toss with flour, salt, and pepper. Heat olive oil in a Dutch oven over medium-high heat and brown beef in batches. Remove and set aside.

2. 2

   Add onion to the pot and cook until softened, about 5 minutes. Add garlic and tomato paste, stirring for 1 minute.

3. 3

   Pour in red wine and scrape up any browned bits from the bottom. Simmer for 2 minutes.

4. 4

   Add beef broth, bay leaves, thyme, and rosemary. Return beef to the pot and bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer for 1.5 hours.

6. 6

   Add potatoes, carrots, celery, and parsnips. Continue simmering covered for 45 minutes until vegetables and beef are tender.

7. 7

   Remove bay leaves. Adjust seasoning with salt and pepper.

8. 8

   Garnish with fresh parsley and serve with crusty bread.