Ingredients:
For the Stew:
2 lbs beef chuck, cut into 1.5-inch cubes
Salt and black pepper to taste
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 medium potatoes, peeled and cubed
1 cup red wine (optional, can be replaced with more beef broth)
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
1 cup frozen peas
1 cup celery, sliced
1 cup mushrooms, sliced
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
Instructions:
Prepare the Beef:
Season the beef cubes generously with salt and black pepper. Dredge the beef cubes in flour, shaking off the excess.
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, add the beef cubes to the pot. Sear them on all sides until they are nicely browned. Remove the browned beef and set aside. This step adds a depth of flavor to the stew.
Cook the Vegetables:
In the same pot, add the remaining tablespoon of vegetable oil if needed. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Deglaze and Build the Stew Base:
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen the flavor.
If using red wine, pour it in now, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for about 5 minutes to reduce the wine by half. If not using wine, skip this step and proceed to adding beef broth.
Simmer the Stew:
Return the browned beef to the pot. Add the beef broth, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
Add Vegetables:
After 1.5 hours, add the carrots, potatoes, celery, and mushrooms. Stir to combine. Continue to simmer, covered, for an additional 45 minutes to 1 hour, or until the beef and vegetables are tender.
Finish the Stew:
Stir in the frozen peas and cook for another 5-10 minutes. If the stew is too thick, you can add a bit more beef broth or water to reach your desired consistency.
Add Worcestershire sauce and soy sauce. Adjust seasoning with additional salt and pepper if needed.
Serve:
Remove the bay leaf before serving. Ladle the stew into bowls and serve hot. This hearty beef stew is perfect on its own or served with a side of crusty bread or over a bed of rice.