Ingredients
– 2 pounds of beef chuck, cut into 1-inch cubes
– 3 tablespoons of olive oil
– 1 onion, finely chopped
– 3 carrots, sliced
– 3 stalks of celery, diced
– 4 cloves of garlic, minced
– 4 cups of beef broth
– 2 cups of potatoes, diced
– 1 cup of red wine (optional)
– 2 tablespoons of tomato paste
– 2 teaspoons of dried thyme
– 2 bay leaves
– Salt and pepper to taste
– Fresh parsley for garnish
Equipment Needed
– Large Dutch oven or heavy pot
– Wooden spoon
– Knife and cutting board
– Measuring cups and spoons
– Ladle for serving
Step-by-Step Instructions
To start, I heat my Dutch oven over medium-high heat and add a couple of tablespoons of olive oil. Once the oil is hot, I place the beef chunks in, making sure not to overcrowd the pot—this helps to achieve that beautiful browning. After a few minutes, I flip the meat to brown all sides evenly. The smell of searing beef is irresistible! Once the meat is browned, I remove it and set it aside. (See the next page below to continue steps…)