# What to Use:
→ 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
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 (about 110°F)
# How to Prepare:
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 until doubled, about 2 to 3 hours.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and brown them in batches, about 2 to 3 minutes per side. Remove and set aside.
03 - In the same pot, add onion 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 from the bottom. Simmer for 3 to 4 minutes to reduce slightly.
05 - Return browned beef to pot. Add beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir to combine.
06 - Bring to a simmer, cover, and cook over low heat for 1½ hours, stirring occasionally.
07 - Stir in diced potatoes and Worcestershire sauce. Simmer uncovered for an additional 45 minutes, or until beef and vegetables are tender.
08 - If a thicker consistency is preferred, stir in cornstarch slurry and cook for 5 minutes until thickened. Adjust seasoning to taste.
09 - About 45 minutes before serving, preheat oven to 450°F. Place a Dutch oven or heavy oven-safe pot inside to heat for 30 minutes.
10 - Turn dough onto a floured surface, shape into a round loaf, and place on parchment paper. Cover loosely and let rest for 20 to 30 minutes.
11 - Carefully remove hot Dutch oven from oven. Lift dough with parchment paper and place inside. Cover and bake for 30 minutes. Remove lid and bake an additional 10 to 15 minutes until golden and crusty.
12 - Allow bread to cool slightly before slicing. Ladle stew into bowls, garnish with fresh parsley, and serve with warm bread.
