Slow-Cooked Beef & Root Vegetable Stew

Cut 3 pounds of beef chuck roast into 1.5-inch cubes, trimming excess fat.

In a large bowl, combine 1/3 cup flour, 2 teaspoons salt, and 1 teaspoon black pepper. Toss beef cubes in the flour mixture until evenly coated.

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.

Add remaining 1 tablespoon olive oil to the pot. Add 2 diced large onions and cook for 3-4 minutes until softened.

Add 4 minced garlic cloves and cook for 1 minute until fragrant.

Stir in 3 tablespoons tomato paste and cook for 2 minutes, stirring constantly.

If using, add 1 cup red wine and scrape up any browned bits from the bottom of the pot. Simmer for 2-3 minutes.

Return the beef to the pot and add 6 cups beef broth, 2 bay leaves, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 2 tablespoons Worcestershire sauce. Bring to a simmer.

While the liquid comes to a simmer, peel and cut 6 large carrots, 3 medium parsnips, 2 medium turnips, and 4 medium potatoes into 1-inch chunks.

Add all the root vegetables to the pot and stir to combine.

Reduce heat to low, cover, and simmer for about 2.5-3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

Taste and adjust seasoning with additional salt and pepper if needed.

Remove bay leaves before serving.

Serve hot, garnished with 1/4 cup chopped fresh parsley.