Classic Hearty Beef Stew: A Comforting One-Pot Meal

Pat the beef cubes dry with a paper towel and season generously with salt and pepper. Lightly coat with flour for a thicker stew.
Brown the Meat:

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove and set aside.
Sauté Aromatics:

In the same pot, add the onions and garlic. Sauté for 2–3 minutes until fragrant, scraping up any browned bits from the bottom of the pot.
Deglaze the Pot:

Stir in the tomato paste and cook for 1 minute. Pour in the red wine (if using) and let it simmer for 2–3 minutes to reduce slightly.
Simmer the Stew:

Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1–1.5 hours, or until the beef is tender.
Add Vegetables:

Add the carrots, potatoes, and celery to the pot. Continue simmering, covered, for another 30–40 minutes until the vegetables are soft.
Finish the Stew:

Stir in the peas (if using) and cook for 5 more minutes. Adjust the seasoning with salt and pepper.
Serve:

Remove bay leaves before serving. Ladle the stew into bowls and garnish with fresh parsley if desired.
Serving and Storage Tips: