# What you'll need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, chopped
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen green peas
→ Liquids
08 - 4 cups beef broth
09 - 1 cup dry red wine (optional; substitute with additional broth if preferred)
10 - 2 tablespoons tomato paste
→ Seasonings & Oils
11 - 2 tablespoons vegetable oil
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 2 bay leaves
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
→ Thickeners
17 - 2 tablespoons cornstarch (optional; mixed with 2 tablespoons cold water to form slurry)
# How to make it:
01 - Pat beef cubes dry and season evenly with salt and black pepper.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, approximately 2-3 minutes per side, then transfer to a plate.
03 - Add chopped onion, carrots, and celery to the pot. Sauté for 5 minutes until softened, stirring occasionally.
04 - Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
05 - Return beef to the pot. Pour in red wine if using, scraping up browned bits from the bottom to incorporate flavor.
06 - Pour in beef broth, add diced potatoes, dried thyme, dried rosemary, bay leaves, and remaining salt and pepper. Bring mixture to a gentle simmer.
07 - Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally until beef is fork-tender.
08 - Remove bay leaves. Stir in frozen peas and simmer uncovered for 10 minutes.
09 - If a thicker consistency is desired, stir in cornstarch slurry and cook for an additional 2-3 minutes until thickened. Adjust seasoning to taste.
10 - Ladle hot stew into bowls and garnish with fresh parsley if preferred.
