# What You Need:
→ Meats
01 - 2.6 lbs beef chuck, cut into large cubes
→ Vegetables
02 - 4 large carrots, peeled and thickly sliced
03 - 4 medium potatoes, peeled and cut into chunks
04 - 2 onions, chopped
05 - 3 cloves garlic, minced
06 - 2 celery stalks, sliced
→ Liquids
07 - 3 cups beef broth
08 - 1 cup dry red wine
→ Spices & Aromatics
09 - 2 tbsp tomato paste
10 - 2 bay leaves
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - Salt and freshly ground black pepper, to taste
→ Fats
14 - 2 tbsp olive oil
→ Optional
15 - Fresh parsley, chopped, for garnish
# Steps:
01 - Preheat the oven to 325°F.
02 - Generously season beef cubes with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches on all sides; transfer to a plate.
04 - Add onions, celery, and garlic to the same pot and sauté until softened, about 3 to 4 minutes.
05 - Stir in tomato paste and cook for 1 minute to develop flavor.
06 - Pour in red wine, scraping up browned bits from the bottom. Let simmer for 2 minutes.
07 - Return beef to pot. Add beef broth, bay leaves, thyme, and rosemary. Bring mixture to a simmer.
08 - Cover pot and transfer to preheated oven. Braise for 1 hour and 30 minutes.
09 - Stir in carrots and potatoes gently. Cover and continue braising in oven for 1 hour until beef and vegetables are tender.
10 - Remove bay leaves. Adjust seasoning with salt and pepper. Serve hot, garnished with chopped fresh parsley if desired.
