1. Prepare the Beef: a. Season the beef cubes with salt and black pepper. b. Dredge the beef in flour, shaking off excess.
2. Brown the Beef:
- In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat.
- Brown the beef in batches until all sides are well-seared. Transfer browned beef to a plate and set aside.
3. Sauté Vegetables:
- In the same pot, add chopped onions and garlic. Sauté until softened and aromatic.
4. Deglaze the Pot:
- Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
5. Add Broth and Seasonings:
- Return the browned beef to the pot.
- Add beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Stir to combine.
6. Simmer:
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
7. Add Vegetables:
- Add carrots and potatoes to the pot. Continue simmering until the vegetables are fork-tender.
8. Add Peas (Optional):
- If using frozen peas, add them to the pot during the last 10 minutes of cooking.
9. Check Seasoning:
- Adjust salt and pepper to taste. Remove the bay leaves.
10. Garnish and Serve:
- Ladle the hot beef stew into bowls. Garnish with chopped fresh parsley.
11. Enjoy:
- Serve this “Best Ever Beef Stew” with crusty bread or over a bed of mashed potatoes for a comforting and satisfying meal.
This beef stew is rich, flavorful, and perfect for warming up on cold days. The slow cooking allows the flavors to meld, resulting in a hearty and delicious dish.