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Sear the Beef
In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear beef until browned on all sides. Remove and set aside.
In the same pot, add onion and garlic. Cook until softened. Add mushrooms and cook until they release their moisture and begin to brown.
Stir in tomato paste and cook for 1 minute. Pour in wine (or broth) and scrape up the brown bits on the bottom of the pot. Simmer for 2–3 minutes.
Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and optional veggies. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, or until beef is fork-tender.
Remove bay leaves. Adjust seasoning to taste. Garnish with fresh parsley and serve with crusty bread or mashed potatoes.
🌟 Why Everyone Loves It
- Smells incredible while it cooks—seriously, like something from a rustic inn
- Comforting and hearty, perfect for cold nights or feeding a crowd
- Flexible ingredients make it easy to adapt to what’s in your fridge
- Tastes even better the next day (if you’re lucky enough to have leftovers!)
💬 Final Thoughts
It’s hard to beat a dish that not only tastes amazing but makes your entire home smell like a five-star kitchen. This recipe does exactly that—filling the air with savory goodness and warming up both your plate and your mood. And every time it hits the table, it’s a guaranteed win.
Want a slow cooker version or tips for making it ahead? Just ask—I’ve got you covered! 🥘❤️
