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beef stew for dinner 🥘 1 lb boneless beef chuck ½ lb beef shank 1 onion, sliced 4 garlic cloves, smashed 2 carrots, chopped 2 celery stalks, chopped 2.5–3 cups beef broth 1 cup of red wine 1 bay leaf, rosemary, salt & pepper Brown chuck + shank in oil → set aside. Sauté onion + garlic til soft + golden. Deglaze pot w/ splash of wine → scrape up the good bits. Add carrots + celery, cook 1–2 min. Return beef to pot. Pour in broth, soy sauce, bay leaf, thyme, lots of s & p. Bring to boil → reduce to low simmer. Cover & cook 2–2.5 hrs, stirring occasionally, til beef is fall-apart tender. Shred beef if u want → simmer uncovered a bit to thicken sauce. Serve with mashed potatoes (butter + heavy cream )