1pinchcracked black pepperplus additional to taste
4wholeyukon gold potatoesdiced
3wholecarrotspeeled and cut into rounds
3wholeparsnipspeeled and cut into rounds
1wholeonionpeeled and thinly sliced
2clovesgarlicpeeled and minced
1tablespoontomato paste
1 1/2tablespoonsall-purpose flour
1cupdry red wine
1dashworcestershire sauce
1quartchicken stock
2canscrushed tomatoes28 ounce size
1/2teaspoondried tarragon
1/2teaspoondried thyme
1/2teaspoondried oregano
1/2teaspoonsmoked paprika
2wholebay leaves
Instructions
Heat the olive oil in a large dutch oven over high heat. Season the beef with the salt and pepper. Brown the cubed beef in two batches so that the pot doesn't become over crowded. If it is, the beef will steam instead of brown. No good. Remove each batch to a plate with a slotted spoon. Once all of the beef is browned, drain the excess grease out of the pot and add the potatoes, carrots, parsnips, onion and garlic. Let them get fragrant and soften for a couple of minutes before stirring in the tomato paste and flour. Allow the tomato paste and flour to cook for a minute, then deglaze the pot with the red wine. While the red wine starts to bubble and reduce, stir in the dash of Worcestershire sauce.
Return the beef to the pot, then pour in the chicken stock and crushed tomatoes. Give the stew a big stir, then allow it to come to a gentle boil. Reduce the heat to a simmer and cook the stew for 2 hours to really let it develop flavor. Once it is done, scoop it into big bowls and serve with crusty bread! Enjoy the hot comfort!