Comforting, Simple & Savory Beef Stew

Heat a large Dutch oven with olive oil over medium-high heat. Brown the beef pieces in small batches until well colored on all sides. Reserve the meat on a plate and lightly wipe out the pot if necessary to remove excess fat.

In the same pot, add a little oil if needed and sauté the sliced onions until translucent. Then add the carrots and continue cooking for 3-4 minutes, stirring to coat them in fat and flavors.

Add the sliced mushrooms and chopped garlic. Sauté them until they release their juices and begin to brown, intensifying their aroma.

Deglaze the pot with red wine (if used), scraping the browned bits from the bottom with a wooden spatula. Add the tomato paste and sprinkle the flour, then mix well to form a light roux. Cook for 1-2 minutes to eliminate the raw flour taste.

Add the beef broth, return the beef pieces to the pot, then incorporate the thyme and bay leaf. Season with salt and pepper. Bring to a boil, then lower the heat and let simmer covered for 2 hours, stirring occasionally and adjusting the liquid if necessary.

Once the meat is tender and the sauce has thickened, remove the herbs (thyme and bay leaf), adjust the seasoning, and sprinkle with fresh parsley before serving. Let rest for 10 minutes for the flavors to meld.

Serve this comforting stew with crusty bread, mashed potatoes, or steamed potatoes for an even more delicious meal.