Yesterday, I asked ChatGPT, “What is a tasty recipe for beef stew for a rainy Sunday afternoon?” The response was perfect and did not require scrolling through a memoir to view the recipe. Better yet, it tasted great and I have left overs for the week.

Beef Stew

Ingredients:

• 2 tablespoons olive oil
• 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
• Salt and pepper
• 2 tablespoons all-purpose flour
• 2 large onions, diced
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 cups red wine
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 pound small red potatoes, quartered

Instructions:

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper and sprinkle with the flour. Add the beef to the pot and cook until browned on all sides, about 5 minutes.
2. Add the onions and garlic to the pot and cook until the onions are translucent, about 5 minutes.
3. Stir in the beef broth, red wine, tomato paste, thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the beef is tender, about 1 1/2 hours.
4. Add the carrots, celery, and potatoes to the pot and cook until the vegetables are tender, about 30 minutes.
5. Remove the bay leaf and season the stew with salt and pepper to taste. Serve hot.