Beef Stew

Ingredients:

• 2 lbs braising steak, cut into bite-sized pieces
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 2 cups chicken bone broth (optional)
• 1 cup diced tomatoes (canned or fresh)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp flour (optional)
• 2 tbsp butter (optional)
• Chopped fresh parsley, for garnish

Instructions:

1. In a large pot or Dutch oven, heat some oil over medium-high heat.
2. Add the beef and brown on all sides, then remove from the pot and set aside.
3. In the same pot, add the onion, carrots, and celery and sauté for a few minutes, until softened.
4. Add the garlic and sauté for another minute.
5. Add the chicken bone broth, red wine, beef broth, diced tomatoes, bay leaves, thyme, and rosemary. Bring to a simmer.
6. Add the browned beef back into the pot and stir to combine.
7. Season with salt and pepper, to taste.
8. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
9. If you prefer a thicker stew, you can make a roux by mixing 2 tablespoons of flour and 2 tablespoons of butter together in a small bowl. Slowly add the roux to the stew and stir until the stew thickens.
10. Garnish with chopped parsley and serve hot.

Note: You can also add potatoes or other vegetables of your choice to this stew, and adjust the seasoning to your taste. Enjoy with a side of crusty bread for a hearty meal.