Rustic Wine-Infused Beef Stew

1. Season the beef

Begin by seasoning the beef cubes generously with salt and pepper. This initial step ensures that every bite of beef is well-flavored.

2. Brown the beef

In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pot. Once browned, remove the beef and set it aside.

3. Sauté the onions and garlic

In the same pot, add the onions and sauté until they become translucent, which takes about 5 minutes. Add the minced garlic and cook for an additional minute.

4. Add tomato paste

Stir in the tomato paste, letting it cook for a couple of minutes to caramelize slightly.

5. Deglaze with red wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 5 minutes, reducing slightly.

6. Add beef broth and seasonings

Return the beef to the pot, along with any juices that have accumulated. Add in the beef broth, dried thyme, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours.

7. Add vegetables

After the beef has simmered, add the carrots, potatoes, and mushrooms to the pot. Stir to combine, then cover and cook for an additional 30-40 minutes, until the vegetables are tender.

8. Adjust seasoning and serve

Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves before serving. Ladle the stew into bowls and garnish with freshly chopped parsley.