A rich and flavorful beef stew simmered in red wine, perfect for a cozy dinner.
Heat the olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the beef cubes to the skillet and brown them on all sides. Work in batches if necessary.
Avoid overcrowding the skillet to ensure even browning.
Transfer the browned beef to an oven-proof casserole.
Use a slotted spoon to transfer the beef to leave excess oil behind.
In the same skillet, sauté the onions, carrots, and garlic until softened.
Stir frequently to prevent burning.
Add the tomato paste and cook for another minute.
Cooking the tomato paste enhances its flavor.
Pour in the red wine and scrape the bottom of the skillet to deglaze.
Deglazing lifts the flavorful bits stuck to the skillet.
Transfer the vegetable mixture to the casserole with the beef.
Ensure all ingredients are evenly distributed in the casserole.
Add the thyme, bay leaf, mushrooms, and potatoes to the casserole.
Stir gently to combine without breaking the potatoes.
Cover the casserole and bake in a preheated oven at 325°F for 2 hours.
Check occasionally and add a splash of water if it looks dry.
Mix the flour with a bit of water to form a slurry and stir it into the stew.
Ensure the slurry is smooth to avoid lumps.
Bake uncovered for another 20 minutes to thicken further.
This step allows the flavors to meld and the sauce to thicken.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread or mashed potatoes for a complete meal.
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