Beef Stew with Root Vegetables with Cornbread

Instructions

1. 1

   Prepare and Season the Beef

   • Pat the beef cubes completely dry with paper towels. This is crucial for getting a good sear.
   • In a large bowl, whisk together the all-purpose flour, 1.5 tsp salt, and 1 tsp black pepper.
   • Add the beef cubes to the flour mixture and toss until every piece is lightly and evenly coated.
2. 2

   Sear the Beef

   • Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until the butter is melted and shimmering.
   • Working in two batches to avoid overcrowding the pot, add the beef in a single layer.
   • Sear for 3-4 minutes per side, until a deep brown crust forms. The beef will not be cooked through.
   • Using a slotted spoon, transfer the seared beef to a plate and set aside.
3. 3

   Sauté Vegetables and Aromatics

   • Reduce the heat to medium and add the chopped onion, carrots, celery, and parsnips to the pot.
   • Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent.
   • Add the minced garlic and cook for one more minute until fragrant, stirring constantly.
4. 4

   Build the Flavor Base

   • Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize and darken slightly.
   • Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
   • Bring to a simmer and cook for 3-5 minutes, until the wine has reduced by about half.
   • Stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaves.
5. 5

   First Simmer

   • Return the seared beef and any accumulated juices from the plate back into the pot.
   • Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 90 minutes. Stir occasionally to prevent sticking.
6. 6

   Add Potatoes and Final Simmer

   • Uncover the pot and stir in the potato chunks.
   • Replace the cover and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the potatoes are fully cooked.
   • If the stew is too thin, you can let it simmer uncovered for the last 15 minutes to thicken.
7. 7

   Final Touches and Serving

   • Remove the pot from the heat. Carefully fish out and discard the bay leaves.
   • Taste the stew and adjust the seasoning with more salt and pepper if necessary.
   • Ladle the hot stew into bowls, garnish generously with fresh parsley, and serve with crusty bread for dipping.