Instructions
Brown the beef:
Pat beef cubes dry and season with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, removing to a plate as each batch is done.
Build the base:
In the same pot, sauté onion until softened, about 4 minutes.
Add garlic and cook 30 seconds more.
Sprinkle in flour, stirring to coat vegetables.
Deglaze and simmer:
Slowly pour in wine (if using), scraping up browned bits from the bottom.
Stir in beef broth, tomato paste, thyme, and bay leaves.
Return beef to pot, bring to a boil, then reduce to a simmer. Cover and cook for 1½ hours, stirring occasionally.
Add vegetables:
Add carrots, potatoes, and celery. Cover and simmer another 45 minutes, or until vegetables and beef are tender.
Finish:
Stir in peas and cook for 5 more minutes. Adjust seasoning with salt and pepper.
Remove bay leaves, garnish with fresh parsley, and serve hot.
Serving Tip:
This stew tastes even better the next day, as the flavors deepen overnight.
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