MenuA savory beef stew slow-cooked to perfection, focusing on braising techniques to build deep flavors.
The initial preparation and browning of the beef and vegetables.
Cut the beef chuck roast into 1-inch cubes.
Per serving
Heat the olive oil in a large pot over medium-high heat.
Season the beef cubes with salt and pepper, then add them to the pot in batches, browning on all sides.
Remove the browned beef and set aside. In the same pot, add chopped onion, carrots, and celery, sautéing until softened, about 5-7 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Building flavors and cooking the stew low and slow.
Return the browned beef to the pot and add the beef broth, tomato paste, bay leaves, thyme, and cubed potatoes.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 2-3 hours until the beef is tender.
Once the beef is tender, remove the bay leaves before serving.
Serve hot, garnished with fresh parsley if desired.