🍳 Instructions
1. Prep the beef
- Pat beef cubes dry with paper towels.
- Season with salt and pepper, then toss in flour until evenly coated.
2. Brown the beef
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown beef on all sides (do not overcrowd), then remove and set aside.
3. Sauté aromatics
- In the same pot, sauté onion and garlic until softened and fragrant.
4. Deglaze & simmer
- Stir in tomato paste and cook 1–2 minutes.
- Pour in red wine (if using) to deglaze the pan, scraping up browned bits.
- Add beef broth, browned beef, carrots, potatoes, celery, thyme, rosemary, and bay leaves.
5. Cook the stew
- Bring to a boil, then reduce heat and simmer covered for 2–2.5 hours, until beef is tender and flavors are melded.
6. Finish & serve
- Stir in frozen peas during the last 5 minutes of cooking.
- Adjust seasoning with salt and pepper.
- Serve hot with crusty bread or over mashed potatoes.
💡 Tips
- For extra richness, add 1–2 tbsp Worcestershire sauce while simmering.
- Thicken the stew by mixing 1–2 tbsp flour or cornstarch with water and stirring in during the last 10 minutes.
- Slow cooker variation: Cook on low for 6–8 hours for even more tender beef.
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