Step 1: Prepare the Ingredients

• Cut the beef into cubes, pat dry with paper towels, and season with salt and pepper.
• Chop the vegetables and slice the mushrooms.

Step 2: Brown the Beef

• Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.
• Sear the beef in batches until browned on all sides (about 4-5 minutes per batch). Remove and set aside.

Step 3: Sauté the Vegetables & Mushrooms

• Add the remaining 1 tbsp olive oil to the pot.
• Sauté onions, carrots, celery, and garlic until softened (about 3-4 minutes).
• Stir in the mushrooms and cook until they release their juices (another 3 minutes).

Step 4: Deglaze the Pot

• Pour in red wine (or beef broth), scraping up the browned bits for extra flavor.

Step 5: Simmer the Stew

• Return the seared beef to the pot.
• Stir in beef broth, tomato paste, Worcestershire sauce, soy sauce, balsamic vinegar, thyme, rosemary, and bay leaves.
• Bring to a gentle simmer, then cover and cook:
  • Stovetop: 2.5-3 hours on low heat
  • Slow Cooker: 6-8 hours on low or 3-4 hours on high
  • Instant Pot: 45 minutes on high pressure, then natural release

Step 6: Thicken and Adjust Seasoning

• If desired, mix 2 tbsp cornstarch with 3 tbsp water and stir into the stew. Simmer until thickened.
• Remove bay leaves, adjust salt & pepper, and serve hot.