Beef Stew

Heat ollive oil and butter in a Dutch oven over medium high heat. Brown the meat in multiple batches to avoid overcrowding the pan. Remove each batch to a plate.

Reduce heat to medium and add onion and garlic. Cook 2–3 minutes until onion is brown. Add stock, Worcestershire sauce, tomato paste, thyme, bay leaf, salt and pepper. Bring to a boil. Cover and simmer for 2 hours, checking occasionally.

After 2 hours, stir in carrots, potatoes, and celery. Add more stock if you want it brothier. Cover and simmer 15–25 minutes until vegetables are tender. Taste and adjust seasoning as desired.

Sprinkle parsley over the top and serve with crusty bread.