Best Ever Beef Stew

Instructions:

1. Brown the Beef:

   • Season beef with salt and pepper.

   • Heat olive oil in a large pot or Dutch oven over medium-high heat.

   • Sear beef in batches until browned on all sides. Remove and set aside.

2. Build the Base:

   • In the same pot, add onion and cook 3–4 minutes until softened.

   • Add garlic and tomato paste; cook for 1 minute.

   • Sprinkle in flour and stir to coat the vegetables.

3. Simmer:

   • Slowly pour in beef broth and red wine, scraping up browned bits from the bottom.

   • Add Worcestershire sauce, thyme, rosemary, bay leaves, and the browned beef.

   • Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender.

4. Add Vegetables:

   • Add carrots, potatoes, and celery. Simmer uncovered for another 30 minutes, until vegetables are tender and the stew is thick.

5. Finish:

   • Stir in peas (if using) and cook 5 more minutes.

   • Discard bay leaves and adjust seasoning with salt and pepper.

6. Serve:
   Ladle into bowls, sprinkle with fresh parsley, and serve with warm crusty bread or biscuits.

Tips:

• For richer flavor, use beef bone broth and add a splash of balsamic vinegar at the end.

• To make it in a slow cooker: brown the beef first, then cook on low for 7–8 hours or high for 4–5 hours.

• Thickener tip: If the stew is too thin, mix 1 tbsp cornstarch + 2 tbsp water, then stir in and simmer 5 minutes.