Traditional Beef Stew

Instructions

1. Prepare the beef
   Pat the beef chunks dry with paper towels. Season generously with salt and pepper, then toss with flour until lightly coated. Shake off excess flour and set aside.
2. Brown the meat
   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid overcrowding, brown the meat on all sides, about 5 minutes per batch. Transfer browned meat to a plate.
3. Sauté the aromatics
   Add remaining tablespoon of oil to the pot. Add onions and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 1 minute more.
4. Deglaze and simmer
   Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Return the beef to the pot along with any accumulated juices. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, or until meat is starting to become tender.
5. Add vegetables
   Add potatoes, carrots, and celery to the pot. Cover and continue to simmer for 45 minutes to 1 hour more, until vegetables and meat are tender. Stir occasionally to prevent sticking.
6. Adjust seasoning
   Remove bay leaves. Taste the stew and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can remove the lid and increase heat to medium to reduce the liquid, or mix 1 tablespoon of flour with 2 tablespoons of water and stir it in to thicken.
7. Serve
   Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over mashed potatoes if desired.