- Coat Beef:
- In a large bowl, toss the beef stew meat with the flour until evenly coated. Season with salt and pepper.
- Brown Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and cook until browned on all sides. Remove the browned beef from the pot and set aside.
- Sauté Vegetables:
- In the same pot, add diced onion and minced garlic. Sauté for a few minutes until fragrant and translucent.
- Add sliced carrots and celery to the pot, and cook for another 5 minutes, stirring occasionally.
- Deglaze Pot:
- Pour in beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.
- Simmer Stew:
- Return the browned beef to the pot. Add bay leaves, dried thyme, and dried rosemary. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
- Add Potatoes and Peas:
- Add diced potatoes to the pot and continue to simmer, covered, for an additional 30 minutes, or until the potatoes are cooked through.
- If using frozen peas, add them to the pot during the last 5 minutes of cooking.
- Adjust Seasoning:
- Taste the beef stew and adjust seasoning with salt and pepper, if needed.
- Serve:
- Remove the bay leaves from the pot. Ladle the beef stew into bowls and garnish with chopped fresh parsley, if desired.
- Enjoy:
- Serve the Best Ever Beef Stew hot, accompanied by crusty bread or your favorite side dish.
This Best Ever Beef Stew is comforting, flavorful, and perfect for a cozy meal on a cold day. Enjoy the hearty goodness!