Creamy Beef and Potato Chowder

1.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced beef and sear until browned on all sides, about 5-7 minutes. Remove the beef with a slotted spoon and set aside.

2.Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and cook for 1 minute more until fragrant.

3.Return the beef to the pot. Add the diced potatoes, beef broth, water, bay leaf, dried thyme, smoked paprika, and a generous pinch of salt and pepper. Stir to combine.

4.Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the beef is tender and the potatoes are cooked through.

5.In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the heavy cream, stirring constantly until smooth and slightly thickened, about 2-3 minutes.

6.Remove the bay leaf from the soup. Stir the cream mixture into the chowder and simmer uncovered for another 5 minutes, allowing the soup to thicken and become creamy. Taste and adjust seasoning with more salt and pepper if needed.

7.Ladle the creamy beef and potato chowder into bowls. Garnish with chopped fresh parsley and serve hot with crusty bread if desired.