📖 Instructions

1. Prepare the Beef: Cut 2 pounds of beef chuck into 1-inch cubes. Season generously with salt, black pepper, and 1 teaspoon of smoked paprika. Ensuring each piece is well-coated will boost the flavor when searing.
2. Sear the Beef: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, being careful not to overcrowd the pot. Sear each side until browned, about 3-4 minutes per batch. Remove the beef and set aside. Searing is crucial for developing a deep, rich flavor. If you overcrowd the pot, the beef will steam instead of sear.
3. Sauté Aromatics: Reduce the heat to medium. Add 1 chopped large onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté until softened, about 5-7 minutes. Stir occasionally to prevent burning, and scrape up any browned bits from the bottom of the pot – those are flavor bombs!
4. Add Garlic and Tomato Paste: Stir in 2 cloves of minced garlic and 2 tablespoons of tomato paste. Cook for 1-2 minutes until fragrant and the tomato paste darkens slightly. This step intensifies the flavors and adds depth to the stew.
5. Deglaze the Pot: Pour in 1 cup of red wine (such as Cabernet Sauvignon or Merlot) and scrape up any remaining browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate. If you don’t have wine, you can use beef broth instead.
6. Combine Ingredients: Return the seared beef to the pot. Add 4 cups of beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 bay leaf. Bring to a simmer.
7. Simmer the Stew: Reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the beef is very tender. Check occasionally and add more broth if needed. The longer it simmers, the more flavorful it becomes. For truly melt-in-your-mouth beef, you can even simmer it for 4 hours.
8. Add Potatoes: About 30-40 minutes before serving, add 1.5 pounds of peeled and cubed Yukon Gold potatoes to the stew. Yukon Golds hold their shape well and add a creamy texture. You can also use Russet potatoes, but they may become a bit softer.
9. Thicken (Optional): If you prefer a thicker stew, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the stew during the last 15 minutes of cooking. Simmer until thickened.
10. Adjust Seasoning: Taste and adjust the seasoning with salt and pepper as needed. Remember that flavors will continue to develop as it sits.
11. Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve with crusty bread for dipping.