Step 1: Prep the Beef
Season the beef chunks generously with salt and pepper. Toss them with the flour until they’re evenly coated. This not only seasons the beef but also helps thicken the stew later on.
Step 2: Brown the Beef
Heat half of 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 pot. Brown the beef on all sides, then transfer it to a plate. This step adds depth and richness to the stew.
Step 3: Sauté the Vegetables
Add the remaining olive oil to the pot. Add the chopped onion and cook until it’s soft and translucent. Add the minced garlic and cook for another minute until fragrant.
Step 4: Deglaze
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. This process captures all the flavors developed during browning.
Step 5: Add Remaining Ingredients
Return the beef to the pot. Add the sliced carrots, potato chunks, beef broth, tomato paste, dried thyme, and bay leaves. Stir well to combine. If you’re not using wine, make sure to add an extra cup of beef broth to compensate.
Step 6: Simmer
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking.
Step 7: Final Touches
In the last 10 minutes of cooking, add the frozen peas (if using). This adds color and a slight freshness to the stew. Remove the bay leaves and adjust the seasoning with more salt and pepper if needed.
Step 8: Serve
Serve the beef stew hot, garnished with fresh parsley. It pairs wonderfully with crusty bread, rice, or over mashed potatoes.
Tips:
- Choosing Beef: Chuck is ideal for stews because it becomes tender and flavorful when cooked slowly. However, you can use other cuts of beef suitable for slow cooking.
- Thickening the Stew: If the stew isn’t as thick as you’d like by the end, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew. Let it simmer for a few more minutes to thicken.
- Storage: Beef stew tastes even better the next day as the flavors continue to meld. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Enjoy your delicious, homemade beef stew, a comforting meal that’s perfect for sharing with family and friends.