- Prep the Beef: Season the beef cubes generously with salt and pepper, then toss them with the flour until evenly coated. This helps to thicken the stew and gives the beef a nice crust when browned.
- Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan. Sear until all sides are browned, about 2-3 minutes per side. Remove the beef and set aside.
- Sauté the Vegetables: In the same pot, add a bit more oil if needed, then add the chopped onion. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Simmer: Add the beef back to the pot along with the beef broth, red wine (if using), tomato paste, dried thyme, and bay leaves. Stir to combine and bring to a simmer. Reduce the heat to low, cover, and let simmer for about 1.5 hours, stirring occasionally.
- Add the Vegetables: After the beef has simmered, add the carrots, parsnips (if using), and potatoes. Return to a simmer and cook, covered, for another 30 minutes to an hour, or until the vegetables and beef are tender.
- Final Touches: Stir in the frozen peas during the last few minutes of cooking. Season with additional salt and pepper to taste. Remove the bay leaves before serving.
- Serve and Enjoy: Ladle the stew into bowls, possibly garnishing with fresh parsley for a pop of color and freshness. Serve with crusty bread or over a bed of fluffy mashed potatoes for a heartwarming meal.
Closing Thoughts:
This beef stew recipe embodies the essence of home cooking, offering comfort and warmth with every spoonful. It’s a dish meant to be shared, bringing together friends and family over a meal that speaks to the heart. Whether it’s a chilly winter evening or a cool autumn night, this stew is sure to satisfy your cravings for something hearty, delicious, and utterly comforting. Enjoy the process of cooking, the joy of sharing, and the warmth of a meal made with love.