Hearty Beef Stew with Root Vegetables

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef cubes in batches (avoid overcrowding) and sear until browned on all sides, about 4-5 minutes per batch. Remove and set aside.
Step 2: Sauté the Vegetables
In the same pot, add onions, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until slightly softened.
Step 3: Add Broth and Wine
Stir in tomato paste, cooking for 1-2 minutes to enhance the flavor.
Pour in beef broth and red wine (if using), scraping up the browned bits from the bottom of the pot for extra richness.
Step 4: Simmer the Stew
Return the browned beef to the pot.
Add potatoes, thyme, rosemary, bay leaf, salt, and black pepper.
Cover and reduce the heat to low, allowing the stew to simmer for 1 ½ to 2 hours, stirring occasionally.
Step 5: Finish & Serve
Remove the bay leaf and check the seasoning, adjusting salt and pepper as needed.
Ladle into bowls and garnish with fresh parsley.
Serve warm with crusty bread or buttered rolls for dipping.
Serving and Storage Tips