1-Step 1: Prepare and Season the Beef Start by creating the seasoning mixture that will coat your beef. In a shallow bowl or plate, combine the 3 tablespoons flour, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Mix these dry ingredients thoroughly with a fork or whisk until evenly blended. This seasoned flour serves two purposes: it creates a flavorful crust on the beef and helps thicken your stew as it cooks. Toss your 2 pounds of cubed stewing beef in the flour mixture, turning each piece to ensure complete coverage. Shake off any excess flour to prevent it from burning during the browning step. The thin coating is all you need for perfectly seasoned meat.

2-Step 2: Brown the Beef in Batches Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Wait until the oil shimmers, indicating it’s hot enough for proper browning. Working in small batches, add the coated beef cubes to the pot in a single layer without overcrowding. This is crucial because overcrowding causes the meat to steam rather than brown. Brown each piece for about 2-3 minutes per side until you see a deep golden crust forming. Transfer the browned beef to a plate and continue with the remaining batches, adding more oil if the pot becomes dry. Those browned bits stuck to the bottom of the pot are pure gold for flavor.

3-Step 3: Sauté the Aromatics Once all the beef is browned and removed, check if you need to add more olive oil to the pot. Add the chopped onion and sauté for about 3 minutes until softened and translucent. The onion releases its natural sugars and creates another layer of flavor for your stew base. As you stir, use your spoon to scrape up those flavorful browned bits from the bottom of the pot.

4-Step 4: Deglaze and Build the Broth Pour in the 6 cups of beef broth and ½ cup of red wine if using. The liquid will bubble enthusiastically as it hits the hot pot, which helps release all those caramelized bits from the bottom. Use a wooden spoon to scrape the pot thoroughly, incorporating all that concentrated flavor into your broth. This step, known as deglazing, is what separates a good stew from a great one. If you prefer not to use wine, simply add an extra ½ cup of beef broth instead. The wine adds complexity but the stew remains delicious without it, making it perfect for family dinners.

5-Step 5: Add Vegetables and Simmer Return the browned beef to the pot along with 1 pound of cubed potatoes, 4 cut carrots, 4 ribs of celery, 3 tablespoons of tomato paste, and rosemary. Stir everything together until the tomato paste dissolves into the broth. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot with a tight-fitting lid and let it simmer for approximately 1 hour, or until the beef becomes fork-tender. Some cuts may require up to 90 minutes of simmering time. Check occasionally and add more broth if the liquid reduces too much.

6-Step 6: Thicken the Stew Once the beef is tender, it’s time to thicken the broth. Create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the simmering stew gradually, allowing it to return to a gentle boil. Cook for 1-2 minutes to eliminate any starchy taste from the cornstarch. The stew should now have a gravy-like consistency that coats the back of a spoon. If you prefer it thicker, you can add more slurry in small amounts. For a thinner consistency, simply add a splash of broth.

7-Step 7: Add Finishing Touches Stir in ¾ cup of peas and simmer for 5-10 minutes until they’re heated through and tender. Adding peas at the end preserves their bright color and sweet flavor. Taste your stew and adjust the seasoning with additional salt and pepper if needed. Your hearty classic beef stew recipe is now ready to serve. Ladle into bowls and enjoy the satisfaction of creating a meal that warms both body and soul.