A comforting and flavorful beef stew with a medley of vegetables, perfect for any occasion.
Heat a portion of the olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté until they are golden brown.
Ensure the skillet is hot before adding the mushrooms to achieve a nice sear.
Transfer the mushrooms to a bowl. In the same skillet, add more olive oil and sauté the onions until they are soft and golden.
Stir the onions occasionally to prevent burning and ensure even cooking.
Add the garlic to the onions and cook briefly until fragrant. Combine this mixture with the mushrooms.
Avoid overcooking the garlic as it can turn bitter.
Dredge the beef pieces in flour, shaking off any excess. Heat the remaining olive oil in the skillet and brown the beef on all sides.
Work in batches to avoid overcrowding the skillet, which can prevent proper browning.
Deglaze the skillet with red wine, scraping up any browned bits. Add the thyme, beef broth, and bay leaf, and bring to a boil.
The browned bits add depth of flavor to the stew, so ensure they are fully incorporated.
Combine the beef, mushrooms, and onion mixture in a large pot. Pour in the wine mixture, cover, and simmer until the beef is tender.
Keep the heat low to allow the flavors to meld together.
Add the potatoes and carrots to the pot and continue to simmer until the vegetables are tender.
Cut the vegetables into uniform pieces for even cooking.
Season the stew with salt and pepper to taste. Garnish with fresh parsley before serving.
Taste the stew before adding salt to ensure the seasoning is balanced.
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