Rich Beef Stew with Root Vegetables and Herbs

This hearty beef stew combines tender chunks of beef with a medley of root vegetables, aromatic herbs, and a rich broth. Slow-cooked to perfection, it offers a warm, comforting experience with each bite, making it a perfect meal for chilly evenings. The addition of red wine and fresh herbs elevates the traditional flavors, while maintaining a classic stew profile.

Ingredients:

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

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 the beef and set aside.
2. In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add garlic and sauté for another minute.
3. Stir in the carrots, parsnips, celery, and potatoes. Cook for about 5 minutes until the vegetables begin to soften.
4. Return the browned beef to the pot. Add the red wine, scraping the bottom of the pot to deglaze.
5. Add the beef broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and the flavors meld together.
7. Remove the bay leaf before serving. Garnish with fresh parsley.