Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, peeled and cubed
  • 2 parsnips, sliced (optional)
  • 1 cup beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions:

  1. Chop vegetables and cube beef.
  2. Heat olive oil in Dutch oven over medium-high heat. Season beef with salt and pepper, then add to the pot in batches until browned on all sides. Remove and set aside.
  3. In the same pot, add onions and garlic. Sauté until onions are translucent.
  4. Stir in carrots, potatoes, and parsnips (if using). Cook for a few minutes.
  5. Return browned beef to the pot. Add beef broth, red wine, tomato paste, thyme, and bay leaves. Stir to combine.
  6. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 1.5 hours, stirring occasionally.
  7. Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.