Classic Beef Stew

Instructions

1. 1

   Toss the beef cubes with flour, salt, and pepper until evenly coated.

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 4 minutes per side, then transfer to a plate.

3. 3

   Reduce heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook 1 minute more.

4. 4

   Pour in the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by half, about 3 minutes.

5. 5

   Return the beef to the pot. Add beef broth, thyme, and bay leaf. Bring to a boil, then cover and simmer on low for 1.5 hours.

6. 6

   Add the carrots, potatoes, and celery. Continue simmering, covered, until the vegetables and beef are tender, about 45 minutes.

7. 7

   Stir in the frozen peas and cook 5 minutes. Remove thyme sprigs and bay leaf. Taste and adjust seasoning.

8. 8

   Ladle into bowls and garnish with chopped parsley before serving.