Beef & Root Vegetable Stew

This hearty Beef & Root Vegetable Stew combines tender chunks of beef with a medley of root vegetables like carrots, parsnips, and potatoes. The rich flavors of the beef are enhanced by aromatic herbs and spices, creating a comforting and satisfying dish perfect for chilly evenings. The addition of a splash of red wine adds depth and complexity, making this stew a delightful balance of traditional and creative cooking.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 carrots, sliced
• 2 parsnips, sliced
• 3 medium potatoes, diced
• 2 cups beef broth
• 1 cup red wine
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides.
2. Remove the beef from the pot and set aside. In the same pot, add the onion and garlic, cooking until softened.
3. Stir in the carrots, parsnips, and potatoes, cooking for about 5 minutes.
4. Return the beef to the pot and add the beef broth, red wine, tomato paste, thyme, rosemary, bay leaf, salt, and pepper.
5. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is tender.
6. Remove the bay leaf before serving. Garnish with fresh parsley and enjoy.