# Ingredient List:
→ Beef Stew
01 - 2 pounds 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 ounces 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 additional 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)
# Directions:
01 - Combine bread flour, 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 size.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and brown in batches, approximately 2 to 3 minutes per side. Set browned beef aside.
03 - In the same pot, sauté diced onion for 3 minutes until softened. Add garlic, carrots, parsnips, celery, and mushrooms and cook for an additional 5 minutes.
04 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits from the bottom of the pot. Simmer for 3 to 4 minutes to reduce.
05 - Return browned beef to the pot. Add beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and black pepper. Stir to combine. Bring to a simmer, cover, and cook on low heat for 1½ hours, stirring occasionally.
06 - Stir in potatoes and Worcestershire sauce. Continue simmering uncovered for 45 minutes or until beef and vegetables are tender.
07 - If desired, whisk cornstarch slurry into stew and simmer for 5 minutes until thickened. Adjust seasoning to taste.
08 - About 45 minutes before serving, preheat oven to 450°F. Place a Dutch oven or heavy oven-safe pot inside to heat for 30 minutes.
09 - Turn 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.
10 - Carefully remove the hot pot from oven. Lift dough using parchment paper and place inside the pot. Cover and bake for 30 minutes. Remove lid and bake an additional 10 to 15 minutes until the crust is golden and crisp.
11 - Allow bread to cool slightly before slicing. Ladle stew into bowls, garnish with fresh parsley, and serve warm alongside the crusty bread.
