Beef Stew

• 2 lbs beef chuck, cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 3 carrots, sliced

• 3 celery stalks, sliced

• 4 potatoes, peeled and cubed

• 2 tablespoons tomato paste

• 4 cups beef broth

• 1 cup red wine (optional)

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 tablespoon Worcestershire sauce

• Salt and pepper to taste

• Fresh parsley for garnish

Instructions:

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper. In batches, brown the beef on all sides, then set aside.

2. In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and tomato paste, cooking for another minute.

3. Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Cook for 2-3 minutes to reduce slightly.

4. Return the browned beef to the pot. Add the beef broth, bay leaves, thyme, rosemary, Worcestershire sauce, and a bit more salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.

5. Add the cubed potatoes to the pot and continue to simmer for another 30-40 minutes, or until the potatoes are tender.

6. Remove the bay leaves, taste, and adjust the seasoning as needed. Garnish with fresh parsley if desired. Serve hot with crusty bread or over rice for a comforting meal.

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• 2 lbs beef chuck

• 1 onion

• 3 carrots

• 3 celery stalks

• 4 potatoes

• 3 garlic cloves

• Fresh parsley (optional)

• Olive oil

• Tomato paste (2 tablespoons)

• Beef broth (4 cups)

• Red wine (1 cup, optional)

• Bay leaves (2)

• Dried thyme (1 teaspoon)

• Dried rosemary (1 teaspoon)

• Worcestershire sauce (1 tablespoon)

• Salt

• Pepper