📖 Instructions

1. Pat the beef dry: Take your beef chuck and pat it thoroughly dry with paper towels. This crucial step helps create a beautiful, flavorful sear. Season generously all over with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. Sear the beef: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add about half of the beef cubes in a single layer, making sure not to overcrowd the pot (overcrowding will steam the meat instead of searing it). Sear for 3-4 minutes per side until deeply browned and caramelized. Use tongs or a slotted spoon to remove the seared beef and set it aside in a bowl. Repeat with the remaining beef, adding another tablespoon of olive oil if needed.
3. Sauté aromatics: Reduce the heat to medium. Add the chopped yellow onion and carrots to the same pot. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pot (this is called deglazing and adds tons of flavor!), for 5-7 minutes until the vegetables have softened and the onion is translucent. If the pot seems too dry, add a tiny splash more olive oil.
4. Add garlic and tomato paste: Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has deepened in color. This step really helps to unlock the tomato's rich flavors.
5. Deglaze with wine (optional): Pour in the red wine, if using. Bring it to a simmer, scraping the bottom of the pot well to release any remaining browned bits. Let it simmer for 3-5 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly. If you're skipping the wine, go straight to the next step with beef broth.
6. Add liquids and seasonings: Return the seared beef to the pot. Pour in the beef broth and add the bay leaves, thyme sprigs, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine everything.
7. Simmer the stew: Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour and 30 minutes, or up to 2 hours. The goal here is for the beef to become incredibly tender, almost falling apart with a fork. Check occasionally to ensure it's simmering gently and not boiling furiously.
8. Add potatoes: After the initial simmering period, stir in the cubed potatoes. Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender when pierced with a fork.
9. Cook the pasta: Stir in the elbow macaroni or other small pasta shape. Cook for 8-10 minutes, or according to package directions, until the pasta is al dente (slightly firm to the bite). If the stew seems too thick, you can add a little more beef broth or water to reach your desired consistency.
10. Final touches: Remove the bay leaves and thyme sprigs. Taste the stew and adjust seasonings if necessary; you might want a little more salt or pepper. A dash of Worcestershire sauce can also add a nice depth of flavor!
11. Serve: Ladle the hot rustic beef pasta stew into bowls. Garnish with fresh parsley if desired. Serve immediately with some crusty bread for dipping. Enjoy your cozy, hearty meal!