📖 Instructions

1. Get Started: Begin by prepping your ingredients. Chop 2 pounds of beef chuck into 1-inch cubes, dice 1 large onion, chop 2 carrots into 1/2-inch rounds, and dice 2 celery stalks. Mince 2 cloves of garlic.
2. Sear the Beef: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Season the beef cubes generously with salt and pepper. Sear the beef in batches, ensuring not to overcrowd the pot. This will help the beef develop a rich, brown crust. Set the seared beef aside.
3. Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the onions are translucent and the vegetables are slightly softened. Add the minced garlic and cook for another minute until fragrant.
4. Build the Flavor: Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This step adds depth and richness to the stew. Pour in 1 cup of dry red wine (such as Cabernet Sauvignon or Merlot) and scrape up any browned bits from the bottom of the pot. Let the wine reduce for a few minutes.
5. Combine and Simmer: Return the seared beef to the pot. Add 4 cups of beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender. The longer it simmers, the more flavorful it will become! Honestly, trust the process here.
6. Add Potatoes: About 30 minutes before serving, add 1.5 pounds of Yukon Gold potatoes, peeled and cubed, to the stew. This timing ensures the potatoes are cooked through but not mushy.
7. 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 and simmer for a few more minutes until thickened.
8. Season and Serve: Taste the stew and adjust the seasoning as needed. Add salt and pepper to taste. Garnish with fresh parsley, if desired. Serve hot with crusty bread for dipping. You might wanna try sour dough, it's pretty great!