Whole-Food Beef and Vegetable Stew

Pat the beef cubes dry with paper towels and season generously with sea salt and black pepper.

Heat 1 tablespoon of olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Add the beef in a single layer, searing until deeply browned on all sides, about 6-8 minutes. Remove the beef and set aside on a plate.

Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced yellow onion and sauté for 4-5 minutes until softened and translucent, scraping up any browned bits stuck to the bottom of the pot.

Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.

Return the seared beef and any accumulated juices back into the Dutch oven.

Pour in the beef bone broth, stirring well to combine. Add the thyme sprigs, rosemary sprigs, and bay leaves.

Bring the stew to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 1 hour to let the beef begin to tenderize.

Remove the lid and add the sliced carrots, parsnips, and Yukon gold potatoes to the pot. Stir gently, cover again, and simmer for another 45 to 50 minutes, or until the beef and root vegetables are fork-tender.

Discard the spent herb sprigs and bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed.

Ladle into warm bowls, garnish with freshly chopped parsley, and serve immediately.