Hearty Beef Stew with Rice

Season the beef chuck cubes with salt and pepper. In a large pot, heat the olive oil over medium-high heat. Add the beef in batches to avoid overcrowding the pan, and brown on all sides. Once browned, remove the beef from the pot and set aside.
2. Sauté the Aromatics:
In the same pot, add the onion and sauté for about 5 minutes, until softened. Add the garlic and cook for another minute until fragrant.
3. Make the Stew Base:
Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 2 minutes to form a roux. Gradually add the beef broth and red wine (if using), stirring constantly to prevent lumps. Add the tomato paste, Worcestershire sauce, bay leaf, and dried thyme. Stir well.
4. Simmer the Stew:
Return the beef to the pot and bring the stew to a simmer. Lower the heat to medium-low, cover, and let the stew cook for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.
5. Cook the Rice:
While the stew is simmering, prepare the rice. In a medium saucepan, combine the rice, water or chicken stock, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed. Stir in the butter for extra flavor.
6. Serve:
Once the beef stew is tender, remove the bay leaf and taste for seasoning, adjusting with more salt and pepper if needed. Serve the stew over a bed of fluffy rice and garnish with fresh parsley.
Serving and Storage Tips: