restaurant Ingredients

• 2.5 lbs beef chuck, cut into 1.5-inch cubes
• ¼ cup all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (like Cabernet) or additional broth
• 4 cups beef broth
• 1.5 lbs potatoes, peeled and cubed
• 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 bay leaves
• 3 fresh thyme sprigs
• to taste salt and black pepper

list_alt Instructions

1. 1
   Pat beef dry with paper towels. Toss with flour, salt, and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown beef on all sides. Remove and set aside.
2. 2
   Add onion to the pot and cook for 5 minutes until softened. Add garlic and tomato paste; cook for 1 minute, stirring.
3. 3
   If using wine, pour it in and scrape up all the browned bits from the bottom of the pot. Let it reduce by half.
4. 4
   Return beef and any juices to the pot. Add broth, bay leaves, and thyme. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 1.5 hours.
5. 5
   Add potatoes, carrots, and parsnips. Continue to simmer covered for another 45 minutes to 1 hour, until beef and vegetables are very tender.
6. 6
   If the stew is too thin, mix 2 tablespoons flour with ¼ cup water to make a slurry. Stir into the stew and simmer for 5-10 minutes until thickened. Alternatively, remove the lid and let it simmer to reduce.
7. 7
   Discard bay leaves and thyme sprigs. Season with salt and pepper. Serve hot.