Step 1: Prepare the Beef

Pat the beef cubes completely dry with paper towels – this is crucial for good browning. In a shallow dish, combine flour, salt, and pepper. Toss the beef cubes in the seasoned flour, coating all sides. Shake off excess flour and set aside.

Step 2: Brown the Beef

Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat until shimmering. Working in batches (don’t crowd the pan!), add beef cubes in a single layer. Let them sear undisturbed for 3-4 minutes until a deep brown crust forms, then turn and brown the other sides. This should take about 8-10 minutes total per batch. Transfer browned beef to a plate. Add remaining tablespoon of oil between batches if needed. Don’t skip this step – browning creates incredible flavor!

Step 3: Sauté Aromatics

Reduce heat to medium. Add onions to the pot with the remaining beef drippings. Cook for 3-4 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. This removes the raw tomato flavor and adds depth.

Step 4: Deglaze

Pour in the red wine (if using) and scrape up all those beautiful browned bits stuck to the bottom of the pot using a wooden spoon. This is liquid gold – pure flavor! Let the wine simmer for 2 minutes to cook off the alcohol.

Step 5: Build the Stew

Return the browned beef and any accumulated juices to the pot. Add beef broth, water, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir to combine. Bring to a boil over high heat.

Step 6: Simmer

Once boiling, reduce heat to low. Cover with the lid slightly ajar (this allows steam to escape and the liquid to reduce and thicken). Simmer gently for 1.5 hours, stirring occasionally. The beef should be getting tender but not quite falling apart yet.

Step 7: Add Vegetables

After 1.5 hours, add carrots, potatoes, and celery to the pot. Stir gently to combine. Continue simmering, partially covered, for another 45-60 minutes, or until the beef is fork-tender and vegetables are cooked through but not mushy. The gravy should have thickened nicely.

Step 8: Final Touches

Remove and discard bay leaves and thyme stems. If using frozen peas, stir them in during the last 5 minutes of cooking. Taste and adjust seasoning with additional salt and pepper if needed. If the stew is too thick, add a splash of broth or water. If it’s too thin, simmer uncovered for 10-15 minutes to reduce.

Step 9: Serve

Ladle the hot stew into bowls, making sure everyone gets a good mix of meat and vegetables. Garnish with fresh chopped parsley. Serve with crusty bread or dinner rolls for soaking up that delicious gravy!