Instructions:
- Prep the Beef: Pat the beef dry with paper towels and season generously with salt and pepper. Toss the beef cubes with flour until they are lightly coated.
- Brown the Beef: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan, and brown on all sides. Remove the beef and set aside. If necessary, add the remaining tablespoon of olive oil to brown all the beef.
- Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften and the onions become translucent.
- Deglaze: Add the red wine to the pot, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, which will take about 3-4 minutes.
- Combine: Return the browned beef to the pot. Stir in the tomato paste, beef broth, potatoes, thyme, rosemary, and bay leaves. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Cook: Once simmering, reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally.
- Final Touches: Remove the bay leaves. Add the frozen peas and cook for another 5 minutes, or until the peas are heated through. Adjust seasoning with salt and pepper if necessary.
- Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side for dipping.
This beef stew is rich, flavorful, and perfect for a cozy dinner. The slow cooking process allows all the flavors to meld together beautifully, creating a comforting dish that’s ideal for cold weather or any time you’re in the mood for a hearty meal. Enjoy your cooking!
