Italian-Style Braised Beef with Rosemary and Mushrooms

Cut 1 pound of beef chuck roast into 2-inch cubes. Pat dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if necessary) and sear for 2-3 minutes on each side until well browned. Transfer to a plate.

In the same pot, add the remaining 1 tablespoon olive oil. Add 1 diced medium yellow onion and cook for 3-4 minutes until softened.

Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Add 8 ounces sliced cremini mushrooms and cook for 5 minutes until they release their moisture and begin to brown.

Stir in 1 tablespoon tomato paste and cook for 1 minute, stirring constantly.

Pour in 1 cup beef broth and 2 tablespoons red wine vinegar, scraping up any browned bits from the bottom of the pot.

Return the beef to the pot along with any accumulated juices. Add 2 sprigs of rosemary, 1 teaspoon dried thyme, and 1 bay leaf.

Bring to a simmer, then reduce heat to low. Cover and cook for 60 minutes, or until the beef is tender.

While the beef is cooking, prepare the vegetable side: Slice 2 medium zucchini into half-moons and 1 large bell pepper into strips.

In a separate pan, heat a small amount of olive oil over medium heat. Sauté the zucchini and bell pepper for 5-7 minutes until tender-crisp. Season with salt and pepper to taste.

Once the beef is tender, remove the rosemary sprigs and bay leaf. Taste and adjust seasoning if needed.

Serve the braised beef and mushrooms alongside the sautéed vegetables, garnished with 2 tablespoons chopped fresh parsley.