Savory Beef Stew with Mushrooms and Vegetables

Begin by cutting the **beef** into large pieces. Make sure to **season** them with salt. Heat a skillet on medium-high heat and add the beef pieces, making sure they are not crowded. Sear them until they are **browned** on the outside; this should take a few minutes. This step helps to **lock in the juices**.

Once browned, remove the beef from the skillet and set it aside.

In the same skillet, **add chopped onion** and diced carrot. Sauté them over a medium-low heat until they become soft. Then, add in the **sliced mushrooms** and continue to cook.

Cook until the mushrooms are **tender** while stirring occasionally to prevent sticking.

Create a space in the center of the pan, then add a small piece of **butter**. Once the butter melts, sprinkle in the flour and stir well for about a minute to cook off the raw flavor. Next, **mix in the tomato paste** and stir to combine all the ingredients.

Now, pour in the **red wine** and **broth**. Return the browned beef to the pan and decrease the heat to the lowest setting. Cover the skillet with a lid and let it **simmer for 2.5 to 3 hours**.

During cooking, be sure to **stir** occasionally to prevent sticking. If you notice that the sauce is reducing too quickly, you can add a small amount of water.

This process will allow the sauce to gradually **thicken** and develop flavor, which is perfectly normal!

Once cooked, serve the savory beef stew with **mashed potatoes** and a sprinkle of **fresh herbs** for added flavor. Enjoy your delightful meal that brings warmth and comfort!