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Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding the pot. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set it aside.
Sauté the Vegetables:
In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes, until the onion is soft and translucent.
Stir in the tomato paste and cook for another minute until it darkens slightly.
Deglaze the Pot:
Pour in the red wine (if using), scraping the bottom of the pot to release any browned bits. Let the wine cook for 2-3 minutes to reduce slightly.
Simmer the Stew:
Add the beef broth, browned beef, potatoes, carrots, celery, bay leaves, thyme, and rosemary to the pot. Stir to combine and bring the stew to a boil.
Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Thicken the Stew (Optional):
If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the stew and cook for an additional 5-10 minutes, until the stew thickens.
Finish and Serve:
Stir in the frozen peas and cook for an additional 5 minutes. Taste and adjust the seasoning with salt and pepper. Remove the bay leaves before serving.
Serve hot with crusty bread or over rice for a complete meal.
Serving and Storage Tips
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