Stewing Beef (Bone-in)

Bone-in beef chuck (well-marbled), cut into 2-inch pieces

Cooking Instructions:

• Sear beef on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
• In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
• Add beef back to the same pot then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
• Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.