Italian Beef Stew

Instructions

1. Prepare the beef
   Pat the beef cubes dry with paper towels and season generously with salt and pepper. This helps develop a nice crust when browning.
2. Brown the meat
   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate and set aside.
3. Sauté the vegetables
   In the same pot, add the remaining tablespoon of olive oil. Add onions, carrots, and celery, and sauté until softened, about 5-6 minutes. Add the garlic and cook for another minute until fragrant.
4. Deglaze and build the sauce
   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine reduce by half, about 5 minutes. Add the crushed tomatoes, beef stock, bay leaves, rosemary, and thyme. Stir to combine.
5. Return the beef and simmer
   Return the browned 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 the potatoes
   Add the cubed potatoes to the pot. Continue to simmer, covered, for another 45 minutes to 1 hour, or until the beef is fork-tender and the potatoes are cooked through.
7. Finish the stew
   Remove the bay leaves, rosemary, 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 the sauce.