Classic Beef Stew

Coat the beef In a large bowl, combine the beef stew meat, flour, salt, and black pepper. Toss until the meat is evenly coated.

Brown the beef In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the coated beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.

Saute the onion and garlic In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.

Add the vegetables Add the carrots, potatoes, and celery to the pot. Stir to combine with the onion and garlic.

Add the liquids and seasonings Return the browned beef to the pot. Pour in the beef broth, red wine, tomato paste, Worcestershire sauce, bay leaves, dried thyme, and dried rosemary. Stir well.

Simmer the stew Bring the stew to a boil. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef and vegetables are tender.

Add the peas Stir in the frozen peas during the last 5 minutes of cooking.

Serve the stew Remove the bay leaves from the stew. Serve hot, garnished with chopped fresh parsley.