Ingredients:
3 tablespoons vegetable oil
2 pounds beef chuck, cut into 1½-inch pieces
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
2 tablespoons tomato paste
2 tablespoons honey
2 teaspoons smoked paprika
6 garlic cloves, smashed
2 cups red wine
1 pound baby potatoes, halved
1 pound carrots, cut into 2-inch pieces
1 pound cremini or royal trumpet mushrooms, cut into 1-inch pieces
1 pound celery, cut on a bias into 1-inch pieces
4 cups beef stock
8 sprigs thyme, tied with butcher’s twine
1/4 cup cornstarch
1/4 cup water
1/2 cup chopped fresh parsley
Directions:
In a large Dutch oven, heat the oil over medium-high heat Season the beef with salt and pepper. Sear the beef, turning as needed, until golden brown, 8-10 minutes. Transfer the beef to a bowl.
Add the onion to the pot and cook until softened and lightly caramelized, 3-4 minutes. Stir in the tomato paste, honey, smoked paprika, and garlic and cook for 1 minute, then pour in the wine and stir, scraping up any browned bits from the bottom of the pot.
Add back the seared beef with the potatoes, carrots, mushrooms, celery, and two heavy pinches each of salt and pepper. Pour in the beef stock and add the thyme. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until the beef is tender, about 2 hours.
In a small bowl, stir the cornstarch and water until smooth, then stir into the stew and simmer until thickened, about 5 minutes. Remove from the heat, then taste and adjust the seasoning with salt and pepper. Stir in the parsley and serve.