Perfected Beef Stew

Prepare the meat: Pat beef chunks completely dry with paper towels. Season generously with salt and pepper.

Brown in batches: Heat oil in a large Dutch oven over medium-high heat until shimmering. Working in small batches (about 1/3 of the meat at a time), sear the beef until deeply browned on all sides, about 3-4 minutes per batch. Transfer to a plate.

First deglaze: Pour about 1/4 cup of the red wine into the hot pot, scraping up the fond (browned bits) with a wooden spoon. Pour this liquid over the reserved meat.

Sauté aromatics: Reduce heat to medium. Add butter to the pot, then add onions, celery, and first batch of diced carrots with a pinch of salt. Cook until softened, about 5-7 minutes.

Build umami base: Add garlic and cook for 30 seconds until fragrant. Add tomato paste and anchovy paste, stirring constantly for 2-3 minutes until paste darkens and caramelizes slightly.

Second deglaze: Add remaining red wine, scraping up any new fond. Simmer until reduced by half, about 5 minutes.

Combine and simmer: Return meat with its juices to the pot. Add beef stock, soy sauce, mushroom powder, and star anise point. Add the bouquet garni. Bring to a bare simmer, then reduce heat to low.

Low and slow cook: Cover and maintain at lowest possible simmer for 2 hours, checking occasionally. The meat should be starting to become tender.

Rest overnight: Let cool completely, then refrigerate overnight in the pot.

Remove fat: Skim any solidified fat from the surface of the stew.

Begin reheating: Bring stew back to a gentle simmer over medium-low heat.

Add fresh vegetables: Add carrots, parsnips, mushrooms, and potatoes. Simmer gently until vegetables are tender but not mushy, about 30-40 minutes.

Final touches: Remove and discard bouquet garni and star anise. Stir in red wine vinegar. Taste and adjust seasoning with salt and pepper.

Serve: Ladle into bowls and garnish with fresh parsley.