1. Prepare the Beef:
- Pat the beef dry with paper towels and season generously with salt and pepper.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, careful not to overcrowd the pan, and brown on all sides. Remove the browned beef and set aside.
2. Sauté the Aromatics:
- Reduce the heat to medium. In the same pot, add the chopped onion and sauté until translucent. Add the garlic and cook until fragrant, about 1 minute.
3. Add Flour and Liquids:
- Sprinkle the flour over the onions and garlic, stirring to coat. Cook for about 1 minute to remove the raw flour taste.
- Gradually stir in the beef broth, ensuring no lumps form. Add the tomato paste, thyme, rosemary, and bay leaves.
4. Cook the Stew:
- Return the browned beef to the pot. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let it simmer for about 1.5 hours, stirring occasionally, until the beef is starting to become tender.
5. Add Vegetables:
- Add the carrots, celery, and potatoes to the pot. Continue to simmer, covered, for about 30-40 minutes, or until the vegetables and beef are tender.
6. Finish the Stew:
- If using peas, add them in the last 5 minutes of cooking.
- Check the seasoning and adjust with more salt and pepper if needed. Remove the bay leaves before serving.
7. Serve:
- Serve the beef stew hot, ideally with a side of crusty bread to soak up the delicious broth.
Tips for Perfect Beef Stew:
- Browning the Beef: Don’t skip browning the beef, as it adds significant depth and richness to the flavor of the stew.
- Simmering: Keep the simmer gentle; a boil can make the beef tough.
- Thickening: If you prefer a thicker stew, you can mix a tablespoon of cornstarch with 2 tablespoons of cold water and add it to the stew, letting it simmer for an additional 5-10 minutes to thicken.
This easy beef stew is both comforting and filling, making it a great choice for a family meal. Enjoy the process and the delightful flavors!