Improvised Red Wine Bay Leaf Stew

1. Preheat your oven to 160°C (325°F). Pat the beef chuck dry with paper towels, then cut into large chunks (about 4–5 cm). Season generously all over with salt and black pepper.

2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over high heat until shimmering and just beginning to smoke. Add the beef in a single layer — do not crowd — and sear undisturbed for 3–4 minutes per side until a deep mahogany crust forms. Work in batches if needed. Remove the seared beef and set aside.

3. Reduce the heat to medium. Add the onion, celery, and carrots to the same pot and sauté for 5–6 minutes, stirring occasionally, until softened and starting to colour. Add the garlic and cook for 1 minute until fragrant. Add the tomato paste and stir it into the vegetables, cooking for 2 minutes until it darkens slightly and smells rich.

4. Pour in the red wine and scrape up every bit of fond from the bottom of the pot with a wooden spoon — this is where the deep flavor lives. Increase heat to medium-high and let the wine reduce by half, about 4–5 minutes. You should smell the sharp alcohol cook off and the wine mellow into something rich and slightly jammy.

5. Return the seared beef to the pot. Pour in the beef stock — the liquid should come roughly halfway up the meat, not fully submerge it. Nestle in the bay leaves and thyme sprigs. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to the oven.

6. Braise for 2 hours. After 2 hours, add the potatoes (cut into chunky 3 cm pieces) directly into the pot, submerging them in the braising liquid. Cover and return to the oven for a further 45–50 minutes, until the potatoes are tender and the beef is completely fork-tender — a fork should slide in and twist with zero resistance.

7. Remove the pot from the oven. Discard the bay leaves and thyme sprigs. If the sauce looks thin, transfer the meat and potatoes to a warm bowl, place the pot on the stovetop over medium heat, and reduce the braising liquid for 5–10 minutes until it coats the back of a spoon. Taste and adjust seasoning with salt and black pepper.

8. Ladle the stew into bowls, ensuring each portion gets plenty of sauce. Scatter chopped fresh parsley over the top and serve immediately with crusty bread or as is.