1. Brown the Beef
   • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
   • Season beef with salt and pepper, then brown in batches until golden on all sides (about 5–6 minutes). Remove and set aside.
2. Sauté Vegetables
   • In the same pot, add onion, carrots, and garlic. Cook for 3–4 minutes until softened.
   • Stir in mushrooms and cook another 3 minutes.
3. Build the Base
   • Add tomato paste and stir for 1 minute. Sprinkle flour over vegetables and mix well.
   • Slowly pour in red wine (if using), scraping the bottom of the pot to deglaze.
4. Simmer the Stew
   • Return beef to the pot. Add potatoes, beef broth, bay leaves, thyme, and rosemary.
   • Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until beef is tender and broth has thickened.
5. Finish & Serve
   • Taste and adjust seasoning with salt and pepper.
   • Remove bay leaves. Garnish with fresh parsley.
   • Serve hot with crusty bread or over rice.

Cooking Time

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: ~2 hrs 20 minutes

ENJOY