Hearty Beef Stew with Root Vegetables

This comforting beef stew combines tender chunks of beef with a medley of root vegetables, creating a rich and flavorful dish. The traditional elements of slow-cooked beef and hearty vegetables are enhanced with a touch of red wine and fresh herbs, making it a perfect meal for cozy evenings. This recipe is gluten-free and can be made dairy-free by omitting any optional toppings.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 4 medium carrots, sliced
• 3 medium potatoes, diced
• 2 stalks celery, chopped
• 1 cup parsnips, diced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove from the pot and set aside.
2. In the same pot, add the diced onion and sauté until translucent. Stir in the minced garlic and cook for another minute.
3. Return the browned beef to the pot. Add the beef broth, red wine (if using), carrots, potatoes, celery, parsnips, tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 2 hours, or until the beef is tender and the vegetables are cooked through.
5. Remove the bay leaves before serving. Garnish with fresh parsley if desired.