Preparation

Brown the beef: Heat butter (2 tsp)  in a large pot or Dutch oven over medium-high heat. Add the beef cubes (1 lb) and cook until browned on all sides. Remove from the pot and set aside.

Sauté the vegetables: In the same pot, add the diced onion (½), minced garlic (2 cloves), diced carrots (½ cup), and diced celery (½ cup.) Sauté for 3-4 minutes until the onion is softened and the vegetables start to caramelize.

Add mushrooms and cook: Add the sliced mushrooms (1 cup) and cook for another 2-3 minutes until they start to soften.

Deglaze with red wine: Pour in the red wine (½ cup), if using, and scrape the bottom of the pot to release any browned bits. Let the wine reduce slightly, about 2 minutes.

Combine and simmer: Return the beef to the pot. Add the beef broth (1 ½ cups), diced tomatoes (¼ cup), tomato paste (1 Tbsp), dried rosemary (½ tsp), smoked paprika (½ tsp), bay leaf (1), salt, and pepper to taste. Stir to combine.

Simmer and serve: Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1-1.5 hours, stirring occasionally, until the beef is tender and the flavors are well-developed. Adjust seasoning if needed.  Remove the bay leaf, ladle the stew into bowls, and garnish with fresh parsley.