1 cup frozen peas: Added at the end for a pop of color and sweetness.
Fresh parsley for garnish (optional): Adds a fresh, vibrant finish.
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Instructions:
Prepare the Beef:
In a large bowl, combine the flour, salt, and black pepper. Add the beef chunks and toss until each piece is well-coated.
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan, and brown on all sides. This step is crucial for developing the deep, rich flavors of the stew. Once browned, remove the beef and set it aside.
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Cook the Aromatics:
In the same pot, add the remaining tablespoon of vegetable oil. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the tomato paste and cook for an additional 2 minutes, allowing it to darken slightly and intensify in flavor.
Sprinkle the additional tablespoon of flour over the onions and tomato paste, stirring well to combine. Cook for 1-2 minutes to remove the raw flour taste.
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Deglaze and Simmer:
If using, pour in the red wine, scraping up any browned bits from the bottom of the pot (this is where a lot of the flavor comes from). Let the wine reduce by half, about 3-4 minutes.
Add the beef broth, bay leaves, and thyme. Return the browned beef to the pot, making sure it is fully submerged in the liquid.
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Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook gently for about 1.5 to 2 hours, or until the beef is tender.
Add Vegetables:
After the beef has become tender, add the diced carrots, celery, and potatoes to the pot. Stir to combine, then cover and continue to simmer for another 30-40 minutes, until the vegetables are soft.
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In the last 5 minutes of cooking, stir in the frozen peas. They don’t need much time to cook and will retain their bright green color.
Serve:
Remove the bay leaves and thyme sprigs. Taste the stew and adjust the seasoning with more salt and pepper if necessary.
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