👨‍🍳 조리법

1. 1

   In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.

   💡 전문가 팁: Coating the beef with flour helps to thicken the stew as it cooks.
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.

   💡 전문가 팁: Browning in batches creates a better sear and prevents the meat from steaming.
3. 3

   Add the chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 전문가 팁: Sautéing the onions well builds a deep flavor base for the stew.
4. 4

   Stir in the tomato paste and cook for 1 minute. Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Let the wine simmer and reduce slightly.

   💡 전문가 팁: Deglazing with wine adds complexity and depth of flavor.
5. 5

   Return the browned beef to the pot. Add the carrots, parsnips, celery, beef broth, bay leaves, and thyme. Bring the mixture to a simmer.

   💡 전문가 팁: Ensure the liquid covers the beef; add more broth or water if necessary.
6. 6

   Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally.

   💡 전문가 팁: Slow and low cooking is essential for tenderizing the beef.
7. 7

   Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley.

   💡 전문가 팁: This stew is best served hot with crusty bread, mashed potatoes, or polenta.