Beef Stew with Red Wine
"Deeply browned beef makes for a really rich, flavorful beef stew. A few tricks: Pat the meat dry, don’t crowd the pan, and take your time getting a deep, dark-brown sear without burning -- then add a little liquid and scrape up all those delicious browned bits...."
INGREDIENTS
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2 pounds stew beef
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Kosher salt and freshly ground black pepper
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2 tablespoons olive oil
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1 medium onion, cubed
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8 ounces crimini (baby bella) mushrooms, quartered
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6 medium carrots (divided), peeled, quartered lengthwise, and cut into 2-inch chunks
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3 cloves garlic, minced
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1 tablespoon fresh thyme leaves
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1 tablespoon chopped fresh rosemary leaves
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2 tablespoons tomato paste
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11/4 cups good dry red wine
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4 cups beef stock or low-sodium beef broth, divided
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1 bay leaf
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1 pound Yukon Gold potatoes, peeled and diced
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2 tablespoons chopped fresh parsley
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