# Ingredient List:
→ Beef
01 - 2 lbs stewing beef, cut into 1-inch cubes
02 - 2 tbsp all-purpose flour
03 - 2 tbsp olive oil
→ Vegetables
04 - 2 large carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 large onion, diced
07 - 2 parsnips, peeled and chopped
08 - 2 medium potatoes, peeled and cubed
09 - 3 cloves garlic, minced
→ Liquids & Seasonings
10 - 2 cups beef stock
11 - 1 cup red wine (optional; can be replaced with additional stock)
12 - 2 tbsp tomato paste
13 - 1 tbsp Worcestershire sauce
14 - 2 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
17 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
18 - 2 tbsp chopped fresh parsley
# Recipe Steps:
01 - Set the oven temperature to 325°F.
02 - Pat beef cubes dry with paper towels and toss thoroughly with flour, shaking off any excess.
03 - Heat olive oil in a large Dutch oven or ovenproof casserole over medium-high heat. Brown beef in batches, transferring each to a plate once seared.
04 - Add diced onion, sliced carrots, celery, and parsnips to the pot. Cook for 5 minutes until vegetables begin to soften.
05 - Stir in minced garlic and cook for 1 minute.
06 - Mix in tomato paste and cook for 1 minute. Pour in red wine, scraping the pan to release browned bits, then simmer for 2 minutes.
07 - Return browned beef to pot along with cubed potatoes, beef stock, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine and bring to a gentle simmer.
08 - Cover with a lid and transfer the pot to the preheated oven. Bake for 2 hours until beef is tender and vegetables are cooked through.
09 - Remove bay leaves. Adjust seasoning with salt and pepper as needed.
10 - Sprinkle with chopped fresh parsley before serving if desired.
