Ingredients:
For the Stew:
2 lbs beef chuck, cut into 1-inch cubes
Salt and pepper to taste
1/4 cup all-purpose flour
3 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and diced
2 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 bay leaves
1 cup frozen peas
Fresh parsley for garnish
Instructions:
Prepare the Beef:
Season beef cubes with salt and pepper. Dredge in flour, shaking off excess.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef in batches, searing on all sides until browned. Remove beef and set aside.
Cook the Vegetables:
In the same pot, add onions and cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
Add carrots and potatoes, cooking for another 5 minutes.
Simmer the Stew:
Return beef to the pot. Stir in tomato paste and cook for 2 minutes. Pour in beef broth and red wine (if using). Add Worcestershire sauce, thyme, and bay leaves. Bring to a boil.
Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
Finish the Stew:
Stir in frozen peas and cook for an additional 10 minutes. Adjust seasoning with salt and pepper as needed.
Serve:
Garnish with chopped fresh parsley. Serve with crusty bread or over rice for a comforting meal.