Best Ever Beef Stew: Comfort in Every Bite

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef in batches (don’t overcrowd the pan) and brown it on all sides, about 5-7 minutes per batch.
Once browned, remove the beef and set it aside.
Cook the Aromatics:

In the same pot, add the remaining tablespoon of olive oil.
Add the chopped onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the Pot:

Pour in the red wine (if using) and scrape up any brown bits from the bottom of the pot with a wooden spoon.
Let the wine simmer for about 2-3 minutes to reduce slightly.
Add the Remaining Ingredients:

Return the browned beef to the pot and add the carrots, potatoes, diced tomatoes, beef broth, bay leaf, thyme, rosemary, pepper, tomato paste, and Worcestershire sauce.
Stir everything together, ensuring the beef is mostly submerged in the broth.
Simmer the Stew:

Bring the stew to a simmer over medium heat.
Cover the pot and let it simmer gently for 1 ½ to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Thicken the Stew (Optional):

If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry.
Stir the slurry into the stew and cook for another 5-10 minutes until the stew thickens.
Serve and Enjoy:

Remove the bay leaf and discard.
Serve the stew hot, garnished with fresh parsley if desired. Pair it with crusty bread, rice, or mashed potatoes.
Serving and Storage Tips: