Brown the beef:
Heat olive oil in a large pot or pan over medium-high heat. Add beef in batches and brown on all sides. Remove and set aside.
Sauté aromatics:
In the same pot, sauté onion and garlic until fragrant. Add flour; stir to coat.
Deglaze:
Pour in red wine (or broth), scraping up brown bits for flavor.
Simmer:
Add beef, tomato paste, broth, salt, pepper, thyme, bay leaf, and Worcestershire sauce. Bring to a boil, then reduce heat to low.
Add vegetables:
Simmer covered for 1½ to 2 hours or until beef is tender. Add carrots, potatoes, and celery in the last 40 minutes.
Finish:
Stir in peas during the last 5 minutes of cooking. Adjust seasoning if needed.
Serve With:
Crusty bread or buttered rolls
Mashed potatoes
Steamed rice
Tips:
Beef chuck gives the best flavor and tenderness after slow cooking.
Add a splash of balsamic vinegar or soy sauce for extra depth.
For thicker stew, simmer uncovered for the last 15 minutes.
