Season beef cubes with salt and pepper, then lightly toss in flour.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Brown beef on all sides in batches, removing each batch and setting aside.
2. Sauté Vegetables
In the same pot, sauté onion and garlic until softened, about 3–4 minutes.
Stir in tomato paste and cook 1 minute.
3. Deglaze & Simmer
Pour in red wine (if using) to deglaze the pot, scraping up browned bits.
Add beef broth, Worcestershire sauce, thyme, and bay leaves.
Return browned beef to the pot.
Bring to a simmer, cover, and cook 1.5–2 hours until beef is tender.
4. Add Vegetables
Add carrots, potatoes, and celery.
Cover and simmer an additional 30–40 minutes until vegetables are tender.
Stir in frozen peas in the last 5 minutes of cooking.
5. Serve
Remove bay leaves.
Garnish with fresh parsley and serve hot with crusty bread.
💡 Tips
For thicker stew, mix 1–2 tablespoons flour or cornstarch with water and stir into the simmering stew.
Use beef chuck or stew meat — the marbling keeps the stew tender.
Leftovers taste even better the next day after flavors meld together.
I can also give you a slow-cooker version of this Best Ever Beef Stew that’s extra tender and practically set-it-and-forget-it. Do you want me to share that?
