Beef Stew Recipe

1. Preheat my oven to 300 degrees F. Dry the beef with paper towels, then season it with salt and pepper.
2. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat until it’s just smoking. I brown half of the meat, about 10 minutes, then transfer it to a plate. I return the pot to medium-high heat and repeat with 1 more tablespoon of oil and the remaining beef. I transfer the beef to a plate.
3. Add the remaining tablespoon of oil to the empty pot and return to medium-high heat until it’s shimmering. I add the onions and cook until they’re softened, about 5 minutes. I stir in the tomato paste and garlic and cook for 30 seconds. Then, I add the flour and cook for 1 minute.
4. Slowly, I stir in the wine, scraping up any browned bits. I add the broth, thyme, bay leaves, and browned beef along with any accumulated juices. I bring it to a simmer, cover, and transfer the pot to the oven. I let it cook for 1 hour.
5. I stir in the potatoes and carrots. I cover and continue to cook in the oven until the beef is tender, about 1 hour.
6. I remove the pot from the oven and discard the bay leaves. I stir in the peas and let it stand off the heat for 5 minutes. Finally, I season it with salt and pepper to taste before serving. Enjoy!