# What You'll Need:
→ Meats
01 - 3.3 lbs beef chuck, cut into large cubes
→ Vegetables
02 - 3 large carrots, peeled and cut into chunks
03 - 2 parsnips, peeled and cut into chunks
04 - 2 medium turnips, peeled and cut into chunks
05 - 1 large onion, chopped
06 - 3 celery stalks, chopped
07 - 4 garlic cloves, smashed
→ Liquids
08 - 3 cups beef stock
09 - 1 cup dry red wine
→ Herbs & Spices
10 - 2 tablespoons tomato paste
11 - 2 bay leaves
12 - 6 sprigs fresh thyme or 2 teaspoons dried thyme
13 - 1 teaspoon ground black pepper
14 - 1.5 teaspoons salt
15 - 2 tablespoons olive oil
→ Optional
16 - 1 tablespoon Worcestershire sauce
17 - Fresh parsley, chopped, for garnish
# Step-by-Step Guide:
01 - Preheat oven to 325°F (160°C).
02 - Pat beef cubes dry with paper towels and season thoroughly with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches until all sides are well-seared and reserve.
04 - In the same pot, sauté onions, carrots, parsnips, turnips, celery, and smashed garlic for 5 minutes, stirring often until slightly softened.
05 - Add tomato paste to vegetables, stirring and cooking for 1 minute until evenly distributed.
06 - Pour in dry red wine to deglaze, scraping up any browned bits from the bottom. Simmer for 2 minutes.
07 - Return browned beef to the pot. Add beef stock, bay leaves, thyme, and Worcestershire sauce if desired. Bring to a gentle simmer.
08 - Cover with lid and transfer to preheated oven. Braise for 2 to 2.5 hours until beef is fork-tender and vegetables are fully cooked.
09 - Discard bay leaves and thyme sprigs prior to serving. Adjust seasoning to taste. Garnish with chopped parsley and serve hot.
