Hearty Beef Stew with Root Vegetables

Ingredients:

• 1 lb beef stew meat (preferably from Waseda Farms for that high-quality, grass-fed flavor!)
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional; substitute with more broth if preferred)
• 2 large carrots, sliced
• 2 potatoes, diced
• 1 parsnip, diced
• 2 stalks celery, chopped
• 1 bay leaf
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1 tsp fresh rosemary (or 1/2 tsp dried)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Beef: Season beef stew meat with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef in batches, browning each piece on all sides. Remove beef from the pot and set aside.
2. Sauté Aromatics: In the same pot, add onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).
3. Deglaze & Add Liquids: Pour in the red wine (if using) to deglaze, scraping up any browned bits from the bottom of the pot. Let it cook down for 2-3 minutes, then add beef broth.
4. Add Vegetables & Herbs: Add carrots, potatoes, parsnip, celery, bay leaf, thyme, and rosemary. Return the browned beef to the pot.
5. Simmer: Bring everything to a gentle boil, then reduce to a simmer. Cover and cook for 1.5-2 hours, or until beef is tender and vegetables are cooked through.
6. Season & Serve: Adjust salt and pepper to taste, remove the bay leaf, and garnish with fresh parsley.

Serving Suggestion:

Serve this hearty stew with a slice of crusty bread or over mashed potatoes for an extra-comforting meal!