Pat the beef cubes dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper, then toss with 3 tbs flour to lightly coat. Heat a heavy Dutch oven over medium-high heat and add 2 tbs neutral oil. When shimmering, brown the beef in batches (do not overcrowd) until a deep mahogany crust forms, 3–4 minutes per side. Transfer browned beef to a plate and repeat until all meat is browned.

Sauté aromatics

Lower heat to medium and add 2 tbs butter to the same pot. Add the diced onion, carrots, and celery and cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and build the braise

Pour in 3 tbs red wine (or 3 tbs additional beef stock if not using wine) to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes. Return the browned beef and any accumulated juices to the pot. Add 4 cups beef stock, 1 tbs Worcestershire sauce, 3 thyme sprigs, and 2 bay leaves. Bring to a simmer, then reduce heat to low so the surface barely simmers.

Long simmer

Cover the pot partially (lid slightly ajar) and simmer gently on low for 1 hour 45 minutes to 2 hours, stirring occasionally and skimming any fat/foam from top. After the first hour, check seasoning and adjust with a pinch more salt if needed.

Add potatoes and finish cooking

Add the halved baby potatoes and continue to simmer, covered, until the beef is very tender and potatoes are cooked through, about 30–40 minutes more. Remove and discard thyme sprigs and bay leaves. Stir in frozen peas and cook 3–4 minutes until heated through.

Thicken and season

If the braising liquid needs thickening, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering stew and cook 1–2 minutes until thickened. Adjust salt and pepper to taste. Stir in 2 tbs chopped fresh parsley just before serving.

Creamy Stone-Ground Polenta (companion)

Bring liquids to a boil

In a medium saucepan, bring 3 cups water and 1 cup milk to a gentle boil with 1/2 tsp kosher salt.

Slowly whisk in polenta

Reduce heat to low and slowly whisk in 1 cup stone-ground polenta. Continue to whisk or stir frequently to prevent lumps for 1–2 minutes until mixture thickens slightly.

Simmer and stir

Cook polenta gently over low heat, stirring frequently, until creamy and the cornmeal is tender, about 25–30 minutes (check package for grain size; adjust time). If polenta becomes too thick, stir in an extra 1–2 tbs water or milk. Towards the end, stir in 2 tbs butter and 1 tbs grated Parmesan until melted and emulsified. Season with 1/4 tsp black pepper and additional salt to taste.

Finish and serve

Remove from heat and let rest 2 minutes. Spoon a generous portion of polenta onto each plate and top with the long-cooked beef stew, making sure to include vegetables and sauce. Garnish with extra parsley if desired.