Directions

1. Step

Place the beef chunks in a large bowl. Season with ½ teaspoon salt, ⅓ teaspoon black pepper, and 1 teaspoon oil. Mix until evenly coated.

2. Step

Heat 2 tablespoons of oil in a large pan over medium-high heat. Sear the beef for 4-5 minutes until browned on all sides. Remove the beef and set aside. In the same pan, add the chopped onion, diced carrot, and celery. Sauté for about 5 minutes until softened.

3. Step

Add the butter, tomato paste, and minced garlic to the pan. Cook for 2 minutes, stirring frequently. Sprinkle in the flour and stir well to coat the vegetables. Gradually pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes.

4. Step

Return the seared beef to the pan. Stir in the beef stock or water, ¾ teaspoon salt, ⅓ teaspoon black pepper, and thyme. Add the rosemary sprig and bay leaves on top. Bring to a gentle simmer.

5. Step

Preheat your oven to 180°C (360°F). Cover the pan or transfer the stew to an oven-safe dish. Bake for 90 minutes. After 90 minutes, stir in the potatoes and additional carrots if desired. Return to the oven for another 60 minutes, until the beef is tender and the potatoes are cooked through.

6. Step

Remove from the oven, discard the bay leaves and rosemary sprig, and sprinkle with fresh parsley before serving.