Classic Beef Stew

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

2.Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Brown the beef in batches until deeply seared on all sides, then remove and set aside.

3.Add the remaining oil to the pot and sauté the onions until softened, about 5 minutes, then add the garlic and cook for another minute.

4.Stir in the tomato paste, then deglaze the pot with red wine, scraping up any browned bits from the bottom.

5.Return the beef to the pot and pour in the beef broth. Add the bay leaves and thyme, bring to a simmer, cover, and cook on low heat for 90 minutes.

6.Add the carrots and potatoes to the pot, cover, and continue to simmer for another 45 minutes or until the vegetables and beef are fork-tender.

7.Stir in the frozen peas and cook for an additional 5 minutes. Remove the bay leaves, adjust seasoning with salt and pepper, and serve hot garnished with fresh parsley.