Traditional Beef Recipe

Season and Dredge

Pat the beef cubes dry with paper towels. Sprinkle the kosher salt and black pepper over the beef and toss to coat evenly. Transfer the beef to a shallow bowl and sprinkle the all-purpose flour over the pieces; toss until lightly coated and set aside for 5 minutes to form a light crust.

Brown the Beef

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the vegetable oil and let it warm until shimmering. Working in a single layer (do not crowd the pan), sear the beef cubes for 2–3 minutes per side until a deep brown crust forms. Use tongs to turn. Transfer browned beef to a plate and repeat until all beef is browned. Leave any browned bits (fond) in the pot.

Sauté Vegetables

Reduce heat to medium. If the pot is dry, add 1 tablespoon more oil. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6–8 minutes until the onion softens and the vegetables begin to color. Add the minced garlic and cook 30–45 seconds until fragrant.

Add Herbs

Stir in the thyme sprigs and bay leaves so their aroma releases into the softened vegetables.

Deglaze and Build Sauce

Stir the tomato paste into the vegetables and cook 1 minute to remove its raw taste. Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, 2–3 minutes.

Simmer with Broth

Return the browned beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, and brown sugar. Bring to a gentle simmer, then reduce heat to low so the surface barely bubbles. Partially cover the pot with a lid and simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally and skim any excess fat from the surface.

Finish the Stew

When the beef is tender, remove and discard thyme stems and bay leaves. If you used an optional thickener (none required here), adjust now. Stir in the butter and chopped parsley to enrich the sauce. If using frozen peas, stir them in and cook 2–3 minutes until heated through.

Taste and adjust seasoning with salt and pepper as needed. Let the stew rest for 5 minutes before serving so flavors meld.