Ingredients

• 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
• 3 tbsp all-purpose flour, divided
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 4 cups (960 ml) beef broth
• 1 cup (240 ml) dry red wine or extra beef broth (optional)
• 3 medium carrots, peeled and cut into 1-inch pieces
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 2 celery stalks, sliced
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tbsp tomato paste
• 1 cup frozen peas (optional)
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Prep beef: Pat beef dry with paper towels. Season with salt & pepper. Toss with 2 tbsp flour to coat.
2. Sear beef: Heat oil in a heavy pot or Dutch oven over medium-high. Brown beef in batches (2–3 min per side). Transfer to plate.
3. Sauté aromatics: Lower heat to medium. Add onions; cook 3–4 min until soft. Add garlic 30–45 sec. Stir in tomato paste and cook 1 min.
4. Deglaze: (Optional) Add wine and scrape browned bits; simmer 1–2 min. Return beef to pot.
5. Add liquids & herbs: Pour in beef broth, add bay leaf and thyme. Whisk remaining 1 tbsp flour into 2 tbsp cold water and stir in to help thicken as it simmers.
6. Simmer: Add carrots and celery. Partially cover and simmer gently 1½–2 hours until beef is very tender.
7. Finish with potatoes: Add potatoes and simmer 20–30 minutes until potatoes are tender and stew has thickened. Stir in peas last 5 minutes if using.
8. Serve: Discard bay leaf. Adjust salt & pepper. Garnish with parsley and serve with crusty bread or mashed potatoes.