Beef Stew Recipe

Instructions

1. Pat the beef dry and season with salt and pepper. Toss with the flour to coat lightly.
2. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning to sear the sides. Transfer to a plate.
3. Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring and scraping up browned bits. Add the garlic and tomato paste; cook for 1 minute.
4. Pour in the wine, if using, and scrape the bottom of the pot. Simmer for 2 minutes. Stir in the broth, thyme, and bay leaf, then return the beef and any juices to the pot.
5. Bring to a gentle simmer. Cover and cook over low heat for about 1½ hours, stirring occasionally.
6. Add the potatoes. Cover and simmer for another 45–60 minutes, until the beef and potatoes are fork-tender.
7. Stir in the peas, if using, and cook for 5 minutes. Remove the bay leaf, taste, and adjust the seasoning. Sprinkle with parsley and serve.

Tips

• Brown the beef in batches so it sears instead of steaming.
• Keep the stew at a gentle simmer; a rapid boil can make the beef tough.
• If the broth needs thickening, mash a few potato pieces into it or simmer uncovered for a few minutes.
• Refrigerate leftovers in a covered container for up to 4 days.