Instructions:
Step 1: Prepare the Beef
- Pat the beef cubes dry with paper towels to ensure a good sear.
- Toss the beef with flour, salt, and pepper in a bowl until evenly coated.
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the beef in batches, ensuring all sides are browned (about 4 minutes per side). Remove and set aside.
Step 2: Build the Flavor Base
- In the same pot, add onions, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Step 3: Deglaze and Simmer
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half.
- Add beef broth, thyme, rosemary, bay leaves, and the seared beef. Bring to a simmer.
Step 4: Add Potatoes and Cook
- Stir in the potatoes, ensuring they are submerged in the liquid.
- Cover the pot and reduce the heat to low. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the broth is rich.
Step 5: Final Touches
- Taste and adjust seasoning with salt and pepper.
- If adding peas or green beans, stir them in during the last 10 minutes of cooking.
Step 6: Serve
- Ladle the stew into bowls and garnish with fresh parsley if desired.
- Serve with crusty bread or over rice for a complete meal.
