# What You'll Need:
→ Beef Stew
01 - 2 lbs beef chuck, cut into 1½-inch cubes
02 - 2 tbsp 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 oz cremini or button mushrooms, quartered
09 - 2 tbsp tomato paste
10 - 1 cup dry red wine
11 - 4 cups beef broth
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 2 tsp smoked paprika
16 - 1½ tsp kosher salt, plus more to taste
17 - ½ tsp black pepper
18 - 2 medium Yukon Gold potatoes, cut into 1-inch pieces
19 - 1 tbsp Worcestershire sauce
20 - 1 tbsp cornstarch mixed with 2 tbsp 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 tsp kosher salt
24 - 1 tsp instant yeast
25 - 1½ cups warm water (about 110°F)
# How-To:
01 - Combine bread flour, salt, and yeast in a large bowl. Add warm water and stir until a sticky dough forms. Cover with plastic wrap and allow to 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, approximately 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 - Incorporate tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits from the bottom, then simmer for 3 to 4 minutes.
05 - Return the beef to the pot. Add beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir thoroughly, bring to a simmer, cover, and cook over low heat for 1½ hours, stirring occasionally.
06 - Stir in potatoes and Worcestershire sauce. Simmer uncovered for 45 minutes, or until beef and vegetables are tender.
07 - If desired, stir in the cornstarch slurry and simmer for 5 minutes until thickened. Adjust seasoning as needed.
08 - About 45 minutes before serving, preheat oven to 450°F. Place a Dutch oven or heavy oven-safe pot with lid inside to heat for 30 minutes. Turn dough onto a floured surface, shape into a round loaf, place on parchment paper, cover loosely, and let rest for 20 to 30 minutes.
09 - Carefully remove the hot pot from the oven. Lift the dough with parchment paper and place it inside. Cover and bake for 30 minutes. Remove lid and bake an additional 10 to 15 minutes until golden and crusty.
10 - Let the bread cool slightly before slicing. Ladle stew into bowls, garnish with parsley, and serve alongside warm bread.
