# 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 (about 110°F)
# How To Make It:
01 - In a large bowl, combine bread flour, salt, and yeast. Add warm water and stir until a sticky dough forms. Cover with plastic wrap and let rise at room temperature for 2 to 3 hours, or until doubled in size.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and brown in batches for 2 to 3 minutes per side. Set browned beef aside.
03 - In the same pot, add diced onion and sauté for 3 minutes until softened. Stir in garlic, carrots, parsnips, celery, and mushrooms, cooking 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.
05 - Return the browned beef to the pot. Add beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir to combine.
06 - Bring mixture to a simmer, cover, and cook on low heat for 90 minutes, stirring occasionally.
07 - Stir in potatoes and Worcestershire sauce. Simmer uncovered for another 45 minutes, until beef and vegetables are tender.
08 - If desired, stir in the cornstarch slurry and simmer 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 and shape into a round loaf. Place on parchment paper, cover loosely, and let rest for 20 to 30 minutes.
11 - Carefully remove the hot pot from the oven. Lift the dough with parchment paper and place inside. Cover and bake for 30 minutes. Remove the lid and bake another 10 to 15 minutes until golden and crusty.
12 - Let bread cool slightly before slicing. Ladle stew into bowls, garnish with parsley, and serve alongside the warm bread.
