Slow-Cooked Beef and Vegetable Stew

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

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

In the same pot, add diced 1 large onion and cook for 3-4 minutes until translucent.

Add 4 minced garlic cloves and cook for 30 seconds until fragrant.

Add 3 diced carrots, 2 chopped celery stalks, 1 diced red bell pepper, and 8 ounces sliced mushrooms. Cook for 5-6 minutes until vegetables begin to soften.

Stir in 2 tablespoons tomato paste and cook for 1-2 minutes until it darkens slightly.

Pour in 1/2 cup red wine, scraping the bottom of the pot to release any browned bits.

Return the beef to the pot and add 3 cups beef broth, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 tablespoon Worcestershire sauce.

Bring to a boil, then reduce heat to low. Cover and simmer for 60-75 minutes, until beef is tender.

In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry.

Stir the cornstarch slurry into the stew and simmer uncovered for 5-10 minutes until thickened.

Remove bay leaves, taste and adjust seasoning if needed.

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