Ingredients: 2 lb beef chuck, cut into 1-inch cubes
Ingredients: salt and black pepper
Ingredients: 3 tbsp all-purpose flour
Ingredients: 3 tbsp olive oil
Ingredients: 1 large onion, chopped
Ingredients: 3 cloves garlic, minced
Ingredients: 2 tbsp tomato paste
Ingredients: 2 cups beef broth
Ingredients: 1 cup red wine (optional)
Ingredients: 1 tbsp Worcestershire sauce
Ingredients: 1 tsp dried thyme (or 2 tsp fresh)
Ingredients: 2 bay leaves
Ingredients: 3 medium carrots, cut into chunks
Ingredients: 2 celery stalks, cut into chunks
Ingredients: 1 1/2 to 2 lb potatoes, cut into chunks
Ingredients: 1 tbsp butter (optional, for finishing)
Ingredients: chopped parsley (optional, for garnish)
Heat oven to 325°F (165°C)
Pat beef dry and season with salt and pepper
Toss beef with flour until lightly coated
Heat olive oil in a large Dutch oven over medium-high heat
Brown beef in batches, 3–5 minutes per batch; remove to a plate
Add onion to the pot and cook 4–6 minutes until softened
Stir in garlic and cook 30–60 seconds
Add tomato paste and cook 1–2 minutes
Pour in wine (if using) and scrape up browned bits; simmer 2–3 minutes
Add beef broth, Worcestershire sauce, thyme, and bay leaves
Return beef (and any juices) to the pot
Bring to a simmer, cover, and bake 1 1/2 hours
Add carrots and celery; cover and bake 30–45 minutes
Add potatoes; cover and bake 30–45 minutes until tender
Remove bay leaves
Taste and adjust seasoning with salt and pepper
Optional: stir in butter for richness
Optional: garnish with parsley
Serve hot