Scale

For the Beef Stew:

2 tablespoons olive oil

2 pounds beef chuck, cut into 1-inch cubes

1 teaspoon salt

½ teaspoon black pepper

¼ cup all-purpose flour

1 small onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

4 cups beef broth

1 cup red wine (optional, can substitute with extra broth)

1 teaspoon Worcestershire sauce

2 teaspoons dried thyme

2 teaspoons dried rosemary

2 bay leaves

For the Vegetables:

3 medium carrots, chopped

3 medium potatoes, diced

2 stalks celery, sliced

1 cup frozen peas

1 cup green beans, chopped

For Garnish:

Fresh parsley, chopped

Step 1: Sear the Beef

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

In a bowl, toss beef cubes with salt, black pepper, and flour until evenly coated.

Add beef to the pot in batches and sear until browned on all sides. Remove and set aside.

Step 2: Build the Flavor

In the same pot, add onion and garlic. Sauté for 3 minutes until fragrant.

Stir in tomato paste, cooking for 1-2 minutes to deepen the flavor.

Deglaze the pot by pouring in red wine (or extra broth), scraping up browned bits from the bottom.

Step 3: Simmer the Stew

Add back the seared beef along with beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.

Step 4: Add the Vegetables

Add carrots, potatoes, and celery to the pot. Cover and simmer for another 30 minutes, or until the vegetables are tender.

Stir in green beans and peas and cook for another 10 minutes.

Step 5: Serve and Enjoy

Remove bay leaves and discard. Taste and adjust seasoning if needed.

Garnish with fresh parsley and serve hot with crusty bread or over rice.