The key to this dish lies in selecting the right ingredients—fresh, quality cuts of beef and vibrant vegetables that can stand up to slow cooking. Over the years, I’ve learned that the secret to a stew’s soul is in its base: a good stock and aromatic vegetables. I often use local produce when I can, and I always let my kids pick one vegetable to add—it’s a little ritual that makes them feel part of the magic.

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil or beef fat
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and chopped
• 3 celery stalks, sliced
• 4 cups beef stock (preferably homemade or low sodium)
• 1 cup red wine (optional, but adds wonderful depth)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour (for thickening)
• Fresh parsley, chopped (for garnish)
• Optional: 1 cup pearl onions or mushrooms for added earthiness

For substitutions, feel free to swap parsnips with turnips or potatoes, and if you prefer a lighter stew, chicken stock works well too. If you’re avoiding wine, just add extra stock and a splash of balsamic vinegar for acidity.