1-First, heat 3 tablespoons of olive oil in a large pot and brown the beef cubes until they’re golden. This step locks in the flavors and sets the foundation for the stew. Once browned, set the beef aside and cook 1 chopped onion until it’s soft, adding depth to the dish.

2-Next, build the stew by adding 6 cups of beef broth and 1/2 cup of red wine if you like. Scrape up those tasty browned bits from the pot for extra richness. For a complementary side, try our fluffy cheese chive biscuits recipe to serve alongside.

3-Then, return the beef to the pot along with 1 pound of peeled and cubed potatoes, 4 carrots cut into 1-inch pieces, 4 ribs of celery cut into 1-inch pieces, 3 tablespoons of tomato paste, and 1 teaspoon of dried rosemary or a fresh sprig. Cover and simmer for about 1 hour until the beef is tender. To thicken, stir in a slurry made from 2 tablespoons of cornstarch mixed with 2 tablespoons of water, then add 3/4 cup of peas and cook for 5 to 10 more minutes.

4-Finally, season with additional salt and pepper to taste. This recipe serves 8 and totals around 1 hour and 30 minutes, making it a practical choice for home cooks.