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Season the beef cubes with salt and pepper, then toss them in the flour to coat evenly. Shake off any excess flour.
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring all sides develop a golden crust. Remove and set aside.
Step 2: Sauté Aromatics
In the same pot, add the diced onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
Step 3: Build the Broth
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Deglaze the pot with red wine (if using), scraping up browned bits from the bottom of the pot.
Add the beef stock, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
Step 4: Combine and Simmer
Return the browned beef to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
Step 5: Add Vegetables
After 1 hour, add the carrots, potatoes, and celery. Simmer uncovered for an additional 30 minutes, or until the vegetables are tender.
Add the frozen peas in the last 5 minutes of cooking.
Step 6: Final Seasoning
Remove the bay leaf and taste the stew. Adjust salt and pepper as needed.
Serving and Storage Tips:
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