Beef Stew Don’t Lose This

1. In a large bowl, season the beef stew meat with salt, pepper, and toss with flour until evenly coated.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion and garlic. Cook until softened and fragrant, about 2-3 minutes.
4. Add the carrots, potatoes, and celery to the pot. Cook for another 5 minutes, stirring occasionally.

1. Return the browned beef to the pot. Pour in the beef broth and red wine, if using, and stir in the tomato paste, dried thyme, dried rosemary, and bay leaves.
2. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
3. Once the beef stew is done, taste and adjust the seasoning with salt and pepper if needed. Remove the bay leaves before serving.
4. Ladle the beef stew into bowls, garnish with chopped fresh parsley if desired, and serve hot.

This hearty beef stew is perfect for a cozy night in, and it only gets better as leftovers! Enjoy!