Hearty Beef Stew

Ingredients

• • 3 lbs beef chuck, cut into 1.5-inch cubes
• • 1/4 cup all-purpose flour
• • 3 tablespoons olive oil
• • 1 large onion, diced
• • 4 cloves garlic, minced
• • 2 tablespoons tomato paste
• • 1 cup red wine (or extra beef broth)
• • 4 cups beef broth
• • 4 medium potatoes, cubed
• • 4 large carrots, sliced
• • 3 stalks celery, chopped
• • 2 bay leaves
• • 1 teaspoon dried thyme
• • 1 teaspoon dried rosemary
• • 1 cup frozen peas
• • Salt and pepper to taste
• • Fresh parsley for garnish

Instructions

1. Step 1: Pat beef dry and toss with flour, salt, and pepper.
2. Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches on all sides, about 3-4 minutes per batch. Set aside.
3. Step 3: In the same pot, sauté onion until softened. Add garlic and tomato paste, cook 1 minute.
4. Step 4: Deglaze with red wine, scraping up browned bits from the bottom. Simmer until reduced by half.
5. Step 5: Return beef to pot. Add broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce to a low simmer.
6. Step 6: Cover and cook for 1.5 hours until beef is becoming tender.
7. Step 7: Add potatoes, carrots, and celery. Continue simmering covered for 45 minutes until vegetables are tender.
8. Step 8: Stir in frozen peas and cook 5 more minutes. Remove bay leaves, adjust seasoning, and garnish with parsley.