Pat the beef cubes dry with a paper towel, then season with salt and pepper.

Roll the beef in flour, shaking off excess.

Brown the Beef:

Heat olive oil in a large Dutch oven over medium-high heat.

Add the beef in batches, searing on all sides until browned (about 4-5 minutes per batch).

Transfer the browned beef to a plate.

Sauté the Vegetables:

In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes, scraping up the browned bits from the bottom.

Stir in the garlic and tomato paste, cooking for another minute.

Deglaze and Build the Stew:

Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.

Return the browned beef to the pot and stir.

Simmer Low and Slow:

Cover and simmer on low heat for 2 to 2 ½ hours, stirring occasionally.

After 1 ½ hours, add the potatoes. Continue simmering until the beef is fork-tender.

Final Touches:

Stir in the frozen peas and let cook for 5 more minutes.

If the stew needs thickening, mix cornstarch with water and stir it in. Simmer for another 5 minutes until thickened.

Serve:

Remove the bay leaf.

Garnish with fresh parsley and serve warm with crusty bread.

Notes & Tips

Rather have more flavor? We love to use bacon drippings here in the south

If you need to thicken more or like it thicker, I mash a few potatoes and put back in

We often make a large pot and eat as well the next day