In a bowl, toss the beef stew meat with flour, salt, and black pepper until the meat is coated evenly.
Sear Beef:
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef cubes until browned on all sides. Work in batches to avoid overcrowding the pot. Remove the browned beef and set it aside.
Sauté Onion and Garlic:
In the same pot, add chopped onions and cook until they are softened. Add minced garlic and cook for an additional 1-2 minutes.
Deglaze with Wine (Optional):
If using red wine, pour it into the pot to deglaze, scraping up any flavorful bits from the bottom.
Add Tomato Paste:
Stir in the tomato paste and cook for 2 minutes to remove the raw taste.
Combine Beef and Broth:
Return the browned beef to the pot. Pour in the beef broth, and add bay leaves, dried thyme, and dried rosemary. Stir to combine.
Bring to a Simmer:
Bring the mixture to a simmer. Cover the pot with a lid and transfer it to the preheated oven.
Cook in the Oven:
Allow the beef stew to cook in the oven for 2 to 2.5 hours or until the meat is fork-tender.
Add Vegetables:
Add the sliced carrots and diced potatoes to the pot. Return the pot to the oven and continue cooking for an additional 30-45 minutes or until the vegetables are tender.
Add Peas:
Stir in the frozen peas during the last 5 minutes of cooking.
Check and Adjust Seasoning:
Taste the stew and adjust the seasoning with salt and pepper as needed.
Garnish and Serve:
Remove the bay leaves, garnish with chopped fresh parsley, and serve the best ever beef stew hot
