# What You'll Need:
→ Beef Stew
01 - 2 pounds beef chuck, cut into 1½-inch cubes
02 - 2 tablespoons 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 ounces cremini or button mushrooms, quartered
09 - 2 tablespoons tomato paste
10 - 1 cup dry red wine
11 - 4 cups beef broth
12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 2 teaspoons smoked paprika
16 - 1½ teaspoons kosher salt, plus more to taste
17 - ½ teaspoon black pepper
18 - 2 medium Yukon Gold potatoes, cut into 1-inch pieces
19 - 1 tablespoon Worcestershire sauce
20 - 1 tablespoon cornstarch mixed with 2 tablespoons 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 teaspoons kosher salt
24 - 1 teaspoon instant yeast
25 - 1½ cups warm water (approximately 110°F)
# Directions:
01 - Combine bread flour, kosher salt, and instant yeast in a large bowl. Add warm water and mix until a sticky dough forms. Cover with plastic wrap and let rise at room temperature for 2 to 3 hours, or until dough doubles in size.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and brown in batches, 2 to 3 minutes per side. Remove browned beef and set aside.
03 - In the same pot, add diced onion and sauté for 3 minutes until softened. Stir in minced garlic, carrots, parsnips, celery, and mushrooms; cook for an additional 5 minutes.
04 - Add tomato paste and cook for 1 minute. Pour in red wine, scraping bottom to loosen browned bits. Simmer for 3 to 4 minutes to reduce slightly.
05 - Return browned beef to pot. Add beef broth, bay leaves, dried thyme, rosemary, smoked paprika, kosher salt, and black pepper. Stir to combine.
06 - Bring stew to a simmer, cover, and cook on low heat for 1½ hours, stirring occasionally.
07 - Add cut potatoes and Worcestershire sauce. Simmer uncovered for 45 minutes, until beef and vegetables are tender.
08 - If preferred, stir in cornstarch slurry and simmer for 5 minutes until the stew thickens. Adjust seasoning to taste.
09 - About 45 minutes before serving, preheat oven to 450°F. Place a Dutch oven or heavy oven-safe pot with lid inside to heat for 30 minutes.
10 - Turn risen dough onto a floured surface and shape into a round loaf. Place on parchment paper, cover loosely, and let rest for 20 to 30 minutes.
11 - Carefully remove hot pot from oven. Lift dough with parchment paper and place inside pot. Cover and bake for 30 minutes. Remove lid and bake an additional 10 to 15 minutes until crust is deep golden and crisp.
12 - Allow bread to cool slightly before slicing. Ladle stew into bowls, garnish with chopped parsley, and serve alongside warm bread.
