Pat beef cubes dry with paper towel. In a bowl, combine salt and pepper and season the beef evenly. Lightly dust the seasoned cubes with the measured all-purpose flour, shaking off excess.

Brown in batches

Heat 2 tablespoons oil and the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add beef in a single layer without crowding; brown on all sides, about 3–4 minutes per side. Work in batches so the pot remains hot. Transfer browned beef to a plate and set aside.

Aromatic base

If necessary add the remaining 1 tablespoon oil to the pot. Reduce heat to medium. Add the chopped onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes, pressing it into the pan so it caramelizes slightly—this develops sweetness and color.

Spices and deglaze

Stir in paprika, cumin, ground coriander and dried mint; cook 30 seconds to bloom the spices. Pour in the red wine (if using) to deglaze, scraping up browned bits from the bottom of the pot. Let wine reduce by half, about 2–3 minutes.

Simmer the stew

Return the browned beef and any accumulated juices to the pot. Add diced tomatoes and beef stock. Add the bay leaf. Bring to a gentle simmer, then reduce heat to low. Cover and simmer gently for 50–60 minutes, or until beef is tender when pierced with a fork.

After 40 minutes of simmering, add the carrots and potatoes to the pot so they cook until tender (about 20 minutes more). If stew becomes too thick, add up to 1/2 cup additional stock or water to reach desired consistency.

Finish and adjust

When beef and vegetables are tender, remove bay leaf. Stir in frozen peas and cook 2–3 minutes until heated through. Taste and adjust seasoning with additional salt and pepper as needed. Stir in chopped parsley and lemon zest for brightness.

Serve

Ladle stew into bowls. Serve with a dollop of yogurt if desired and sprinkle additional parsley. Offer crusty bread or rice alongside to soak up the sauce.