2 lbs (900 g) beef chuck, cut into 2-inch pieces

4 cups beef broth

2 cups water

2 tbsp tomato paste

4 cloves garlic, minced

1 large onion, diced

2 carrots, sliced

8 oz (225 g) mushrooms, quartered

2 tbsp all-purpose flour

2 tbsp olive oil

1 bouquet garni (thyme, bay leaf, parsley)

Salt, to taste

Black pepper, to taste

Fresh parsley, for garnish

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Heat olive oil in a large Dutch oven over medium-high heat.
Sear the beef in batches until browned on all sides, then remove and set aside.
Add the diced onion and carrots to the pot and cook until the onion is translucent.
Stir in the garlic and cook briefly until fragrant.
Sprinkle in the flour and stir well, cooking for about 1 minute.
Return the beef to the pot and stir in the tomato paste.
Pour in the beef broth and water, then add the bouquet garni.
Season with salt and pepper and bring to a gentle boil.
Reduce heat, cover, and simmer for about 1 hour.
Add the mushrooms and continue simmering until the beef is tender and the sauce thickens, about 45–60 minutes more.
Remove the bouquet garni, adjust seasoning, and garnish with fresh parsley before serving.

Searing the beef builds deep flavor in the stew.

The stew tastes even better the next day.

Add pearl onions or potatoes for extra heartiness.

Skim excess fat if needed for a cleaner sauce.