Classic Beef Stew

Ingredients

• 1½ lb beef chuck roast
• 1 yellow onion
• 4 carrots
• 2 celery stalks
• 1½ lb potatoes (russet or yukon gold)
• 3 garlic cloves
• 4 cup beef broth
• 14½ oz canned diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• ½ cup red wine (dry, e.g., Cabernet Sauvignon) (optional)
• 1 bay leaf
• 1 tsp dried thyme
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp fresh parsley (optional)

Steps

1. Cut beef chuck roast into 1.5-inch cubes, pat dry, and season generously with salt and pepper. Dice the onion, slice carrots and celery, mince garlic, and peel and cube potatoes.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until seared on all sides, then remove and set aside.
3. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
4. Sprinkle flour over the vegetables and stir for 1 minute. Deglaze the pot with red wine (if using), scraping up any browned bits. Pour in beef broth and diced tomatoes, then return the beef to the pot.
5. Add bay leaf and dried thyme. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally.
6. Add cubed potatoes to the stew, ensuring they are submerged. Continue to simmer, covered, for another 45-60 minutes, or until the beef and potatoes are fork-tender.
7. Remove the bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley if desired before serving.