Slow-Cooked Beef and Vegetable Stew

Cut the beef chuck roast into 1.5-inch cubes, trimming excess fat. Pat dry with paper towels and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.

Heat a large Dutch oven over medium-high heat. Add 2 tablespoons olive oil and brown the beef in batches, about 3-4 minutes per batch, ensuring not to overcrowd the pot. Transfer browned beef to a plate.

In the same pot, add 1 tablespoon olive oil. Dice the yellow onion and add to the pot, cooking for 3-4 minutes until translucent.

Mince 4 cloves of garlic and add to the onions, cooking for 1 minute until fragrant.

Peel and dice 3 medium carrots and 3 celery stalks into 1/2-inch pieces. Add to the pot and cook for 5 minutes, stirring occasionally.

Add 3 tablespoons tomato paste and cook for 2 minutes, stirring constantly to prevent burning.

Pour in 1 cup red wine, scraping the bottom of the pot to release any browned bits. Simmer for 3 minutes to reduce slightly.

Return the beef to the pot along with any accumulated juices. Add 4 cups beef broth, 2 tablespoons Worcestershire sauce, 2 bay leaves, 4 sprigs of thyme, and 2 sprigs of rosemary.

Peel and cube 2 medium russet potatoes into 1-inch pieces. Clean and quarter 8 ounces of mushrooms. Add both to the pot.

Bring to a simmer, then reduce heat to low. Cover and cook for 60-70 minutes, stirring occasionally, until beef is tender.

In a small bowl, whisk together 2 tablespoons cornstarch and 3 tablespoons cold water to create a slurry. Stir into the stew and simmer uncovered for 10 minutes until thickened.

Remove bay leaves and herb stems. Stir in 1/4 cup heavy cream and adjust seasoning with remaining salt and pepper to taste.

Chop 1/4 cup fresh parsley and stir into the stew just before serving.