I promise, the secret to this dish lies in the sauce.

Servings: 6

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
1 red bell pepper, chopped
3 medium potatoes, peeled and cubed
4 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons fresh parsley, chopped (for garnish)

1. In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.

2. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.

3. Add the carrots, celery, and red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.

4. Stir in the tomato paste, thyme, rosemary, salt, and pepper. Cook for another minute.

5. Return the beef to the pot, sprinkle with flour, and stir to coat.

6. Pour in the beef broth and red wine, if using. Bring the mixture to a boil, then reduce the heat to low.

7. Add the potatoes and cover the pot. Let the stew simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

8. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.