- Coat the Beef:
- In a bowl, toss the beef cubes with flour, salt, and black pepper until the beef is well coated.
- Brown the Beef:
- In a large, heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove and set aside.
- Sauté Onion and Garlic:
- In the same pot, add chopped onion and sauté until softened. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Deglaze the Pot:
- Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.
- Add Remaining Ingredients:
- Stir in tomato paste, Worcestershire sauce, dried thyme, bay leaves, browned beef, carrots, and potatoes.
- Simmer:
- Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer for about 2 hours or until the meat is tender.
- Add Peas (Optional):
- Add frozen peas during the last 15-20 minutes of cooking.
- Check Seasoning:
- Taste and adjust the seasoning with salt and pepper as needed.
- Serve:
- Discard the bay leaves and serve the beef stew hot. Garnish with chopped fresh parsley.
- Enjoy:
- Enjoy this comforting and flavorful best-ever beef stew!
This stew is even better when allowed to sit for a day, allowing the flavors to meld. You can make it ahead of time and reheat when ready to serve. Serve with crusty bread for a complete meal.