Savory Beef Stew: A Hearty, Timeless Classic

Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the cubed beef stew meat and brown on all sides.

Sprinkle the beef with flour (if using) and stir to coat the meat.

Add garlic, thyme, bay leaves, carrots, potatoes, and celery to the pot. Stir to combine.

Pour in the beef broth and red wine (if using). Bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat and vegetables are tender.

Season with salt and pepper to taste.

Remove the bay leaves before serving.

Serving and Storage Tips: