Classic Stovetop Beef Stew

Instructions

1. 1
   Pat beef cubes dry and season with 1 tsp salt and 1/4 tsp pepper.
2. 2
   In a large Dutch oven, heat olive oil over medium-high. Brown beef in batches, about 6-8 minutes per batch. Move beef to plate.
3. 3
   Lower heat. Add onion to pot and cook 4-5 minutes, stirring. Add garlic and tomato paste; cook 1 minute.
4. 4
   Sprinkle flour over mixture; stir and cook 2 minutes. Pour in red wine, scraping browned bits, and let simmer 2 minutes.
5. 5
   Add beef broth, Worcestershire, thyme, bay leaves, remaining salt and pepper. Return beef and juices to pot. Bring to gentle boil.
6. 6
   Lower heat, cover, and simmer for 1.5 hours, stirring occasionally.
7. 7
   Add carrots and potatoes. Cover and cook 35-40 minutes until veggies are tender.
8. 8
   Stir in peas during last 5 minutes. Discard bay leaves, taste for seasoning, and sprinkle with parsley before serving.