Beef Stew

Instructions

1. Prepare the beef
   Pat the beef cubes dry with paper towels and season generously with salt and pepper. Toss the beef in flour until lightly coated, shaking off excess.
2. Sear the meat
   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Transfer to a plate and set aside.
3. Cook the aromatics
   Add the remaining tablespoon of oil to the pot. Add onions and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes to caramelize slightly.
4. Deglaze the pot
   Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer and reduce by half, about 5 minutes.
5. Add liquids and return beef
   Add the beef broth, Worcestershire sauce, bay leaves, and thyme. Return the beef to the pot along with any accumulated juices. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour 30 minutes, stirring occasionally.
6. Add vegetables
   Add the carrots, celery, and potatoes to the pot. Cover and continue to simmer for 45 minutes to 1 hour, or until the beef is fork-tender and the vegetables are cooked through.
7. Adjust seasoning
   Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, simmer uncovered for 10-15 minutes to reduce and thicken.
8. Serve
   Ladle the stew into bowls and serve hot. Garnish with fresh parsley if desired, and accompany with crusty bread for sopping up the delicious gravy.