Classic Beef Stew

Classic Beef Stew

**Ingredients:**

– 2 tablespoons olive oil
– 2 pounds beef chuck, cut into 1-inch cubes
– Salt and pepper to taste
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons tomato paste
– 4 cups beef broth
– 1 cup red wine (optional)
– 3 large carrots, peeled and cut into chunks
– 3 large potatoes, peeled and cut into chunks
– 2 stalks celery, chopped
– 1 bay leaf
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon Worcestershire sauce
– Fresh parsley, chopped (for garnish)

**Instructions:**

1. **Brown the Beef:**
– In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper. Add the beef to the pot and brown on all sides, working in batches if necessary. Remove the beef and set aside.

2. **Sauté the Aromatics:**
– In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

3. **Add Tomato Paste and Deglaze:**
– Stir in the tomato paste and cook for 2 minutes. Pour in the red wine (if using) and scrape the bottom of the pot to deglaze. Let the wine simmer for a few minutes to reduce slightly.

4. **Add Broth and Beef:**
– Add the beef broth and return the browned beef to the pot. Stir to combine.

5. **Add Vegetables and Seasonings:**
– Add the carrots, potatoes, celery, bay leaf, thyme, rosemary, and Worcestershire sauce. Stir well.

6. **Simmer:**
– Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef and vegetables are tender.

7. **Adjust Seasoning:**
– Taste the stew and adjust the seasoning with more salt and pepper if needed.

8. **Serve:**
– Remove the bay leaf and ladle the stew into bowls. Garnish with fresh parsley.