Slow-Cooked Tuscan Beef Stew with Root Vegetables and Herbs

This savory stew hails from the picturesque region of Tuscany and brings the robust flavors of Italian cooking straight to your table. The dish features tender, slow-cooked beef combined with an array of root vegetables including carrots, parsnips, and potatoes, all melded together with aromatic herbs and a rich, tomato-based broth. The result is a comforting and hearty meal that’s perfect for cooler weather and sure to satisfy the whole family.

Ingredients:
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 parsnips, peeled and chopped
– 2 potatoes, peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 4 cups beef broth
– 1 cup red wine (optional)
– 2 tbsp tomato paste
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Fresh parsley, chopped (for garnish)

Instructions:
1. Prepare the Beef: Season the beef cubes with salt and pepper.
2. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Brown the Beef: Add the beef to the pot, browning on all sides. Remove and set aside.
4. Sauté the Vegetables: In the same pot, add the diced onion and garlic, sautéing until the onion is translucent, about 5 minutes.
5. Combine Ingredients: Add the carrots, parsnips, and potatoes to the pot, stirring to combine. Return the browned beef to the pot.
6. Add Liquids: Pour in the diced tomatoes, beef broth, and red wine (if using).
7. Stir in Flavorings: Mix in the tomato paste, bay leaves, thyme, and rosemary.
8. Slow Cook: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the beef is tender and the vegetables are cooked through.
9. Adjust Seasoning: Taste the stew and adjust the salt and pepper as needed.
10. Serve: Ladle the stew into bowls, garnish with freshly chopped parsley, and enjoy with a crusty bread or over a bed of polenta.