# What You'll Need:
→ Beef Stew
01 - 2 lbs beef chuck, cut into 1½-inch cubes
02 - 2 tbsp olive oil
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, peeled and cut into 1-inch chunks
06 - 2 parsnips, peeled and cut into 1-inch chunks
07 - 2 celery stalks, sliced
08 - 8 oz cremini or button mushrooms, quartered
09 - 2 tbsp tomato paste
10 - 1 cup dry red wine
11 - 4 cups beef broth
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 2 tsp smoked paprika
16 - 1½ tsp kosher salt, plus more to taste
17 - ½ tsp black pepper
18 - 2 medium Yukon Gold potatoes, cut into 1-inch pieces
19 - 1 tbsp Worcestershire sauce
20 - 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
21 - ¼ cup fresh parsley, chopped (for garnish)
→ Crusty Homemade Bread
22 - 3½ cups bread flour, plus extra for dusting
23 - 2 tsp kosher salt
24 - 1 tsp instant yeast
25 - 1½ cups warm water (about 110°F)
# How to Make It:
01 - Combine bread flour, salt, and yeast in a large bowl. Add warm water and stir until a sticky dough forms. Cover with plastic wrap and let rise at room temperature for 2–3 hours until doubled in size.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and brown in batches for 2–3 minutes per side. Remove browned beef and set aside.
03 - Add onion to the pot and sauté for 3 minutes until softened. Stir in garlic, carrots, parsnips, celery, and mushrooms; cook for an additional 5 minutes.
04 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits, and simmer for 3–4 minutes.
05 - Return beef to the pot. Add beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper; stir well.
06 - Bring to a simmer, cover, and cook on low heat for 1½ hours, stirring occasionally.
07 - Add potatoes and Worcestershire sauce; simmer uncovered for 45 minutes until beef and vegetables are tender.
08 - Stir in cornstarch slurry, if using, and simmer for 5 minutes until thickened. Adjust seasoning to taste.
09 - About 45 minutes before serving, preheat oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
10 - Turn dough onto a floured surface and shape into a round loaf. Place on parchment paper, cover loosely, and let rest 20–30 minutes.
11 - Carefully remove hot Dutch oven from oven. Lift dough with parchment paper and place inside. Cover and bake for 30 minutes; uncover and bake another 10–15 minutes until golden and crusty.
12 - Let bread cool slightly before slicing. Ladle stew into bowls, garnish with parsley, and serve alongside warm bread.
