Melt-in-Your-Mouth Beef Stew with Vegetable Ragout

For the Vegetable Ragout:

• 2 tablespoons olive oil
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

Step-by-Step Instructions for Beef Stew with Vegetable Ragout

Step 1: Prepare the Beef

1. Pat the beef cubes dry with a paper towel to ensure a proper sear.
2. In a large bowl, toss the beef with flour, salt, and black pepper until evenly coated.
3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, browning each side until golden. Remove the beef and set aside.

Step 2: Build the Stew Base

1. In the same pot, add the diced onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Deglaze the pot with red wine, scraping up the browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
4. Add the beef broth, tomato paste, Worcestershire sauce, and return the browned beef to the pot. Stir to combine.
5. Add the carrots, celery, potatoes, bay leaves, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low.
6. Cover the pot and let the stew simmer gently for 2 to 3 hours, stirring occasionally, until the beef is tender and the flavors meld together.

Step 3: Prepare the Vegetable Ragout

1. While the stew is simmering, heat olive oil in a large skillet over medium heat.
2. Add the zucchini, eggplant, and bell peppers. Cook until slightly softened, about 5 minutes.
3. Stir in the cherry tomatoes, oregano, basil, and season with salt and pepper.
4. Reduce heat and let the vegetables cook for an additional 10 minutes until tender but not mushy.
5. Stir in fresh parsley before removing from heat.

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