Beef Stew/ Beef with Brown Broth

Instructions:
Prepare the Beef:
Season the beef cubes with salt and pepper.
Lightly coat the beef with flour, shaking off any excess.
Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef in batches, making sure not to overcrowd the pot. Brown the beef on all sides, about 5-7 minutes per batch. Remove the browned beef and set aside.
Sauté the Aromatics:
In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Add Vegetables:
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Add the carrots, celery, and potatoes to the pot. Stir well to combine with the onions and garlic.
If using mushrooms, add them now and cook for another 2-3 minutes.
Deglaze and Add Liquid:
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
Add the beef broth, diced tomatoes (with juices), tomato paste, and Worcestershire sauce. Stir to combine.
Season and Simmer:
Add the dried thyme, dried rosemary, and bay leaves.
Return the browned beef to the pot, along with any accumulated juices.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
Final Touches:
About 10 minutes before serving, stir in the frozen peas.
Taste the stew and adjust the seasoning with salt and pepper as needed.
Remove the bay leaves before serving.
Serve:
Serve the stew hot, garnished with freshly chopped parsley.
Tips:
Meat Variations: You can use other cuts of beef suitable for stewing, such as beef brisket or round.
Vegetable Variations: Feel free to add or substitute other vegetables like parsnips, turnips, or green beans.
Thickening the Stew: If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew in the last 10 minutes of cooking.
Enjoy your hearty and flavorful Classic Beef Stew!

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