# What You Need:
→ Beef
01 - 1.75 lbs beef chuck or stewing beef, cut into 1-inch cubes
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 4 garlic cloves, minced
05 - 3 medium carrots, peeled and cut into thick slices
06 - 3 medium potatoes, peeled and cut into large cubes
07 - 2 celery stalks, sliced
→ Spices & Seasoning
08 - 2 tbsp smoked paprika
09 - 1 tsp ground black pepper
10 - 1 tsp salt, or to taste
11 - 1 bay leaf
12 - 1 tsp dried thyme
13 - 2 tbsp tomato paste
→ Liquids
14 - 3 cups beef stock
15 - ½ cup dry red wine (optional; substitute with additional stock if preferred)
→ Garnish
16 - Chopped fresh parsley, for serving
# Steps:
01 - Pat beef cubes dry and season evenly with salt and ground black pepper.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef cubes in batches until well-seared on all sides; remove and set aside.
03 - In the same pot, add chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic, smoked paprika, and tomato paste; cook an additional 1 to 2 minutes until fragrant.
04 - Return browned beef to the pot. Add carrots, potatoes, celery, bay leaf, and dried thyme. Stir well to combine all components.
05 - Pour in beef stock and red wine. Bring mixture to a simmer, scraping up any browned bits from the pot’s bottom.
06 - Cover pot, reduce heat to low, and simmer gently for 90 to 120 minutes, stirring occasionally, until beef is tender and vegetables are cooked through.
07 - Remove and discard bay leaf. Adjust seasoning to taste with additional salt and pepper if needed.
08 - Ladle stew into bowls and garnish with chopped fresh parsley before serving.
