Calcifer's Hearth Stew

Serves 4 · 25 min prep · 105 min cook

Ingredients

• 1.5 lb beef chuck, cut into 1-inch cubes
• 2 medium yellow onions, diced
• 3 large carrots, cut into thick coins
• 2 celery stalks, sliced
• 2 large russet potatoes, peeled and cubed
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1/2 cup dry red wine
• 4 fresh thyme sprigs
• 2 bay leaves
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 4 slices crusty bread, for serving

Instructions

1. 1Pat the beef cubes dry with paper towels and season them generously on all sides with salt and black pepper so a flavorful crust can form later.
2. 2Heat the olive oil and butter together in a heavy Dutch oven over medium-high heat until the butter foams and the pan shimmers like Calcifer’s lively flames.
3. 3Working in two batches so the meat browns instead of steams, sear the beef until deep golden-brown on most sides, about 3 to 4 minutes per batch, then transfer the pieces to a plate.
4. 4Lower the heat to medium, add the diced onions, carrot coins, and sliced celery to the same pot, and cook while stirring until the onions turn translucent and the edges of the carrots soften, about 6 to 8 minutes.
5. 5Stir in the minced garlic and tomato paste and cook for another full minute until the paste darkens slightly and smells sweet and toasty.
6. 6Pour in the red wine and scrape the browned bits from the bottom of the pot with a wooden spoon; let the wine simmer and reduce by roughly half, about 2 minutes.
7. 7Return the seared beef and any resting juices to the pot, then add the cubed potatoes, beef broth, thyme sprigs, bay leaves, and smoked paprika.
8. 8Bring the stew up to a gentle boil, then immediately reduce the heat to low, cover with the lid slightly ajar, and let it simmer softly for 75 to 90 minutes until the beef is fork-tender and the broth has thickened into a glossy gravy.
9. 9Taste and adjust seasoning with more salt or pepper if needed; remove and discard the thyme stems and bay leaves.
10. 10Ladle the stew into deep cottage bowls, scatter fresh parsley over the top for a soft green finish, and serve alongside warm crusty bread for dipping into the hearth-warmed broth.