# Ingredient List:
→ Beef Stew
01 - 2 lbs beef chuck, cut into 1½-inch cubes
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, peeled and cut into 1-inch chunks
06 - 2 parsnips, peeled and cut into 1-inch chunks
07 - 2 celery stalks, sliced
08 - 8 oz cremini or button mushrooms, quartered
09 - 2 tablespoons tomato paste
10 - 1 cup dry red wine
11 - 4 cups beef broth
12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 2 teaspoons smoked paprika
16 - 1½ teaspoons kosher salt, plus more to taste
17 - ½ teaspoon black pepper
18 - 2 medium Yukon Gold potatoes, cut into 1-inch pieces
19 - 1 tablespoon Worcestershire sauce
20 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
21 - ¼ cup fresh parsley, chopped (for garnish)
→ Crusty Homemade Bread
22 - 3½ cups bread flour, plus extra for dusting
23 - 2 teaspoons kosher salt
24 - 1 teaspoon instant yeast
25 - 1½ cups warm water (approximately 110°F)
# Steps:
01 - Combine bread flour, kosher salt, and instant yeast in a large bowl. Add warm water and stir until a sticky dough forms. Cover with plastic wrap and let rise at room temperature for 2 to 3 hours until doubled in volume.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and brown them in batches, about 2 to 3 minutes per side. Remove browned beef and set aside.
03 - In the same pot, add diced onion and cook for 3 minutes until softened. Stir in minced garlic, carrots, parsnips, celery, and mushrooms and continue to sauté for 5 minutes.
04 - Add tomato paste and cook for 1 minute. Pour in the red wine, scraping the bottom of the pot to loosen browned bits. Simmer for 3 to 4 minutes to reduce slightly.
05 - Return the browned beef to the pot. Add beef broth, bay leaves, dried thyme, dried rosemary, smoked paprika, kosher salt, and black pepper. Stir thoroughly.
06 - Bring to a simmer, cover, and cook over low heat for 1½ hours, stirring occasionally.
07 - Add the potatoes and Worcestershire sauce to the pot. Continue to simmer uncovered for 45 minutes, until beef and vegetables are tender.
08 - If a thicker consistency is preferred, stir in the cornstarch slurry and simmer for an additional 5 minutes. Adjust seasoning to taste.
09 - About 45 minutes before serving, preheat oven to 450°F. Place a Dutch oven or heavy oven-safe pot with lid inside to heat for 30 minutes.
10 - Turn the risen dough onto a floured surface and shape into a round loaf. Place on parchment paper, cover loosely, and let rest for 20 to 30 minutes.
11 - Carefully remove the hot pot from the oven. Lift the dough with parchment paper and place it inside. Cover and bake for 30 minutes. Remove the lid and bake for another 10 to 15 minutes until the crust is golden and crisp.
12 - Allow the bread to cool slightly before slicing. Ladle the stew into bowls, garnish with chopped parsley, and serve with warm bread.
