# What You'll Need:
→ Beef Stew
01 - 2 lbs beef chuck, cut into 1½-inch cubes
02 - 2 tbsp 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 tbsp tomato paste
10 - 1 cup dry red wine
11 - 4 cups beef broth
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 2 tsp smoked paprika
16 - 1½ tsp kosher salt, plus more to taste
17 - ½ tsp black pepper
18 - 2 medium Yukon Gold potatoes, cut into 1-inch pieces
19 - 1 tbsp Worcestershire sauce
20 - 1 tbsp cornstarch mixed with 2 tbsp 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 tsp kosher salt
24 - 1 tsp instant yeast
25 - 1½ cups warm water (about 110°F)
# Step-by-Step Directions:
01 - In a large bowl, combine bread flour, kosher salt, and instant yeast. Pour in warm water and stir until a sticky dough forms. Cover with plastic wrap and allow to 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 for 2 to 3 minutes per side. Transfer browned beef to a plate.
03 - In the same pot, add diced onion and cook for 3 minutes until softened. Stir in garlic, carrots, parsnips, celery, and mushrooms. Sauté for an additional 5 minutes.
04 - Add tomato paste to the vegetables and cook for 1 minute. Pour in dry red wine, scraping the pot's bottom to loosen browned bits. Simmer for 3 to 4 minutes to reduce slightly.
05 - Return browned beef to the pot. Add beef broth, bay leaves, dried thyme, dried rosemary, smoked paprika, kosher salt, and black pepper. Stir well to combine.
06 - Bring the mixture to a simmer. Cover and cook on low heat for 1 hour and 30 minutes, stirring occasionally.
07 - Incorporate Yukon Gold potatoes and Worcestershire sauce. Continue simmering uncovered for 45 minutes or until beef and vegetables are tender.
08 - If a thicker consistency is preferred, stir in cornstarch slurry and simmer for 5 minutes until thickened. 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 dough onto a floured surface. Shape into a round loaf, place on parchment paper, cover loosely, and let rest for 20 to 30 minutes.
11 - Carefully remove hot pot from oven. Transfer dough with parchment paper into the pot. Cover and bake for 30 minutes. Remove lid and bake an additional 10 to 15 minutes until golden and crusty.
12 - Allow bread to cool slightly before slicing. Ladle stew into bowls, garnish with chopped parsley, and serve alongside warm bread.
