- Season and Dredge Beef:
- Season the beef cubes with salt and black pepper. Dredge the beef in flour, shaking off excess.
- Brown the Beef:
- In a large, oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef cubes on all sides. Work in batches to avoid overcrowding the pot. Remove the browned beef and set it aside.
- Saute Aromatics:
- In the same pot, add the diced onion and sauté until it becomes translucent. Add minced garlic and continue to sauté for about a minute.
- Deglaze the Pot:
- Stir in the tomato paste and cook for 2 minutes. If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom.
- Add Broth and Herbs:
- Return the browned beef to the pot. Pour in the beef broth. Add bay leaves, dried thyme, and dried rosemary. Bring the mixture to a simmer.
- Simmer the Stew:
- Cover the pot, reduce the heat to low, and let the stew simmer for 1.5 to 2 hours or until the beef is tender.
- Add Vegetables:
- Add the carrots and potatoes to the stew. Continue simmering until the vegetables are cooked and the beef is fork-tender, about 30-40 minutes.
- Optional: Add Peas and Adjust Seasoning:
- If using frozen peas, stir them into the stew during the last 5 minutes of cooking. Taste the stew and adjust the seasoning with salt and pepper as needed.
- Serve:
- Remove the bay leaves. Serve the beef stew hot, garnished with chopped fresh parsley.
This classic beef stew is a comforting and nutritious meal, perfect for chilly days. The slow simmering allows the flavors to meld together, creating a rich and savory broth. Enjoy this delicious stew with a side of crusty bread or over a bed of mashed potatoes.