# What You Need:
→ Main
01 - 2 pounds beef chuck, cut into 1-inch cubes
02 - 4 cups low-sodium beef broth
→ Vegetables
03 - 3 large carrots, peeled and sliced
04 - 4 medium russet potatoes, peeled and cut into 1-inch pieces
05 - 3 celery stalks, sliced
06 - 1 large yellow onion, diced
→ Seasonings
07 - 2 cloves garlic, minced
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 2 bay leaves
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 1/2 teaspoons kosher salt
→ Finishing
14 - 2 tablespoons chopped fresh parsley
# How to Make:
01 - Pat beef cubes dry with paper towels and season evenly with salt and pepper.
02 - Heat a large heavy-bottomed pot over medium-high heat. Add beef cubes in batches, searing until all sides are browned, then transfer to a plate.
03 - In the same pot, add onions and celery. Cook for 3-4 minutes until vegetables are softened. Stir in garlic and tomato paste; cook for 1 minute.
04 - Pour in a splash of beef broth to deglaze the bottom, scraping up any browned bits.
05 - Return browned beef to the pot along with carrots, potatoes, remaining broth, thyme, rosemary, and bay leaves.
06 - Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours or until beef is fork-tender and vegetables are fully cooked.
07 - Remove bay leaves. Taste and adjust salt or pepper as needed.
08 - Sprinkle with chopped parsley just before serving.
