Classic Beef Casserole with Rich Gravy

1.Preheat your oven to 325°F (165°C).

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

3.Heat the vegetable oil in a large ovenproof pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef from the pot and set aside.

4.In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

5.Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

6.Stir in the beef stock, tomato paste, dried thyme, bay leaf, and Worcestershire sauce. Return the browned beef to the pot and bring the mixture to a simmer.

7.Cover the pot with a lid and transfer it to the preheated oven. Bake for 2 hours, or until the beef is tender.

8.Remove the pot from the oven and stir in the frozen peas. Let the casserole sit for 5 minutes to heat the peas through.

9.Discard the bay leaf, taste, and adjust seasoning with salt and pepper if needed.

10.Garnish with fresh parsley before serving.