Old-Fashioned Beef Stew

Ingredients:

• 2 lbs beef chuck, cut into 1 ½-inch cubes

• 3 tbsp all-purpose flour

• 2 tbsp olive oil or vegetable oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 4 cups beef broth

• 1 cup red wine (optional, can replace with more broth)

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 1 tsp dried thyme

• 2 bay leaves

• 4 carrots, cut into thick slices

• 3 celery stalks, chopped

• 4 medium potatoes, peeled and cubed

• 1 cup frozen peas (optional, added at the end)

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Dredge the Beef – Pat beef dry and toss in flour, coating evenly.

2. Brown the Meat – In a large Dutch oven, heat oil over medium-high heat. Brown beef cubes in batches, then set aside.

3. Sauté Aromatics – In the same pot, sauté onion and garlic until fragrant.

4. Deglaze – Stir in tomato paste, then add red wine (if using), scraping the browned bits from the pot.

5. Build the Base – Return beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to a simmer.

6. Slow Simmer – Cover and cook on low for 1 ½ hours, stirring occasionally.

7. Add Vegetables – Stir in carrots, celery, and potatoes. Simmer another 45–60 minutes, until beef and vegetables are tender.

8. Final Touch – Stir in peas, adjust seasoning with salt and pepper, and remove bay leaves.

9. Serve – Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.