Our Father Joedd's Favorite Recipe

STEWS

1. 1

   Brown the beef

   Season the beef chunks with salt and pepper. In a large heavy pot, heat the olive oil over medium-high heat. Brown the beef in batches until well caramelized on all sides, about 5 minutes per batch. Transfer browned beef to a plate.

2. 2

   In the same pot, add the onion, carrot, and celery. Sauté until vegetables begin to soften, about 5-7 minutes. Add garlic and cook for 1 minute more.

3. 3

   Stir in tomato paste, paprika, and thyme. Cook 1-2 minutes to bloom the spices. Add bay leaves.

4. 4

   Pour in red wine to deglaze, scraping up any browned bits from the bottom. Let wine reduce by half, about 3-4 minutes. Stir in diced tomatoes, Worcestershire sauce, and beef broth.

5. 5

   Return the browned beef to the pot. Add potatoes. Bring to a simmer, then reduce heat to low. Cover and simmer gently for 90 minutes, until beef is tender and potatoes are cooked.

6. 6

   Season with salt and black pepper to taste. If you prefer a thicker stew, whisk the cornstarch with the water to form a slurry and stir it into the simmering stew. Simmer 5-10 minutes until thickened.

7. 7

   Remove bay leaves. Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley.