Beef Stew with Mustard Greens

Ingredients:

• 2 lbs beef chuck, cut into 1 ½-inch cubes

• 2 tbsp vegetable oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 medium carrots, sliced into chunks

• 2 ribs celery, chopped

• 2 medium potatoes, cubed

• 2 tbsp tomato paste

• 6 cups beef broth

• 1 cup red wine (optional, can sub with more broth)

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp smoked paprika

• Salt and black pepper, to taste

• 1 large bunch mustard greens, washed and chopped

• 1 tbsp Worcestershire sauce (optional, for depth)

• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the beef: In a large heavy pot or Dutch oven, heat oil over medium-high. Season beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.

2. Sauté aromatics: Add onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 1–2 minutes.

3. Deglaze: Pour in red wine (if using), scraping up any browned bits from the bottom. Let it reduce slightly.

4. Simmer: Return beef to pot. Add beef broth, potatoes, bay leaves, thyme, smoked paprika, and Worcestershire. Bring to a boil, then reduce heat to low. Cover and simmer 1 ½ to 2 hours, or until beef is very tender.

5. Add greens: Stir in chopped mustard greens during the last 10–15 minutes of cooking. Let them wilt into the stew.

6. Finish: Remove bay leaves. Adjust seasoning with salt and pepper.

7. Serve: Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or over rice.