Step 1: Prepare and Sear the Beef (The Flavor Foundation)

1. 1. Prep Beef: Pat the beef cubes thoroughly dry with paper towels (this helps achieve a good sear).

1. 1. Dredge: In a shallow dish or a large zip-top bag, combine the flour, 1 teaspoon of salt, and ½ teaspoon of black pepper. Add the beef cubes and toss to coat evenly, shaking off any excess flour.

1. 1. Sear: Heat 1-2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add about half the beef cubes in a single layer, being careful not to overcrowd the pot (this ensures browning, not steaming). Sear for 2-3 minutes per side, until well-browned. Remove the seared beef to a clean plate and set aside. Add more oil if needed and repeat with the remaining beef.

Step 2: Build the Aromatic Base

1. 1. Sauté Vegetables: To the same pot (add a little more oil if it looks dry), add the chopped onion, chopped (mirepoix) carrots, and celery. Sauté over medium heat for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.

1. 1. Add Garlic & Tomato Paste: Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly (this “toasts” the paste and deepens its flavor).

Step 3: Deglaze and Create the Rich Gravy

1. 1. Deglaze (if using wine): Pour in the red wine. Bring to a simmer, scraping up any browned bits (fond) from the bottom of the pot with a wooden spoon – these bits are packed with flavor! Let the wine simmer and reduce by about half, about 3-5 minutes.

1. 1. Add Liquids & Seasonings: Return the seared beef (and any accumulated juices) to the pot. Pour in the beef broth (start with 4 cups, add more if needed to cover), Worcestershire sauce, bay leaves, dried thyme, the remaining ½ teaspoon salt, remaining ½ teaspoon pepper, and smoked paprika (if using). Stir everything together.

1. 1. Bring to a Simmer: Increase the heat and bring the stew to a gentle simmer. Do not bring to a rolling boil.

Step 4: The Slow Simmer (Stovetop or Oven)

• • Stovetop Method: Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for at least 1.5 to 2 hours, or until the beef is almost tender. Stir occasionally to prevent sticking.

• • Oven Method (Recommended for even cooking): Preheat oven to 325°F (160°C). Once the stew is simmering on the stovetop, cover the Dutch oven tightly and transfer it to the preheated oven. Cook for 1.5 to 2 hours, or until the beef is almost tender.

Step 5: Add Hearty Vegetables

1. 1. Add Potatoes & Carrots: Carefully remove the pot from the oven or uncover on the stovetop. Add the cubed potatoes and chunked carrots to the stew. If using mushrooms, you can add them now as well. Stir gently to submerge them in the liquid. If the liquid level seems too low, add another ½ to 1 cup of beef broth.

1. 1. Continue Cooking:

      • • Stovetop: Cover and continue to simmer on low for another 45-60 minutes, or until the vegetables are tender and the beef is melt-in-your-mouth soft.
      • • Oven: Cover and return to the oven for another 45-60 minutes, or until vegetables and beef are tender.

Step 6: Finish and Serve

1. 1. Check for Tenderness & Seasoning: Once vegetables are tender, test a piece of beef; it should be easily shredded with a fork. Taste the gravy and adjust seasonings (salt, pepper) as needed. If the gravy isn’t as thick as you’d like, you can remove the lid and simmer gently for another 10-15 minutes, or make a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it in, simmering for a few minutes until thickened.

1. 1. Add Peas (if using): Stir in the frozen peas during the last 5-10 minutes of cooking, just until they are heated through and bright green.

1. 1. Rest: Remove the bay leaves. Let the stew rest, covered, for at least 10-15 minutes before serving. This allows the flavors to meld even further.

1. 1. Serve: Ladle the hot beef stew into bowls. Garnish with fresh chopped parsley, if desired. Serve with crusty bread, mashed potatoes, or egg noodles.