Beef Bourguignon

_{Step 1/4}

Prepare and Brown Beef

 In a small bowl, season beef stew meat with salt, pepper, and all-purpose flour, ensuring even coating. Heat olive oil in a pot over medium-high heat. Add the seasoned beef stew meat and cook until browned on all sides, about 4-5 minutes. Remove beef from the pot and set aside.

_{Step 2/4}

Sauté Vegetables and Aromatics

 In the same pot, add pearl onions, carrots, mushrooms, and diced potatoes. Sauté until vegetables start to soften, about 4-5 minutes. Stir in minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.

_{Step 3/4}

Combine and Simmer

Return the browned beef stew meat to the pot. Pour in beef broth and red wine, stirring to combine. Add tomato paste and mix well. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender and flavors meld together.

_{Step 4/4}

Serve

Once done, adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley.