Classic Beef Stew

Instructions

1. 1
   Pat beef dry and season with salt and pepper. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Sear half the beef until browned on all sides, about 5-7 minutes. Remove, repeat with remaining beef and oil. Set browned beef aside.
2. 2
   Reduce heat to medium. Add onion to the pot and cook 4 minutes until softened. Add garlic and tomato paste; cook 1 more minute, stirring.
3. 3
   Sprinkle flour over onion mixture and stir until no dry spots remain, about 1 minute. Slowly pour in red wine, scraping up any browned bits.
4. 4
   Add beef broth, Worcestershire sauce, thyme, and bay leaf. Stir to combine, then return browned beef (and juices) to the pot.
5. 5
   Bring to a gentle simmer, cover, and cook on low for 60 minutes, stirring occasionally.
6. 6
   Stir in potatoes, carrots, and celery. Cover and simmer another 50-60 minutes, until beef and vegetables are tender.
7. 7
   Remove and discard bay leaf. Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with chopped parsley, and serve hot.