Pat the beef cubes dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place the flour in a shallow bowl or plate and lightly dredge the seasoned beef, shaking off excess flour.

Browning & Cooking Fats

Brown the Beef

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp butter. When hot and shimmering, working in batches to avoid crowding, add the floured beef cubes and brown on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and repeat until all beef is browned.

Aromatics & Base

Sauté Vegetables

Reduce heat to medium. If the pot is dry, add another 1 tsp oil. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is softened and edges begin to caramelize, about 6–8 minutes. Stir in the minced garlic and 2 tbsp tomato paste and cook 1–2 minutes until fragrant and the paste darkens slightly.

Liquids & Seasoning

Deglaze and Simmer

Pour in 3 tbsp dry red wine (or 3 tbsp beef stock if not using wine) to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. 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 tbsp Worcestershire sauce, 2 bay leaves, and the thyme sprigs. Bring to a gentle simmer.

Slow Cook

Cover the pot partially with a lid, reduce heat to low, and simmer gently until the beef is fork-tender, about 1 hour to 1 hour 15 minutes. Stir occasionally, skim any excess fat or foam from the surface.

Vegetables & Finish

Add Potatoes and Continue Cooking

After the initial simmer and when beef is almost tender, add the 1 lb of potato chunks. Continue simmering, covered, until potatoes and beef are tender, about 20–25 minutes more.

Finish with Peas and Seasoning

Stir in 1 cup frozen peas and simmer 3–5 minutes until heated through. Taste the stew and adjust seasoning with salt and pepper as needed. Remove and discard bay leaves and thyme stems if used. Stir in chopped parsley just before serving.

Optional Thickener

Thicken the Stew (if desired)

If a thicker gravy is desired, whisk together 1 tbsp cornstarch with 2 tbsp cold water until smooth. Slowly stir the slurry into the simmering stew and cook for 2–3 minutes until the broth has thickened. Alternatively, sprinkle 1–2 tbsp of flour mixed with a little cold water and stir to incorporate, then simmer until thickened.