Ingredients:

Instructions:

  1. Pat the beef cubes completely dry. Toss them in a bowl with salt, pepper, and the first measure of flour until lightly coated.
  2. Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef until deeply browned on all sides. Remove seared beef with a slotted spoon and set aside.
  3. Reduce heat to medium. Add butter to the pot. Sauté onions, carrots, and celery until softened (about 6-8 minutes). Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the second measure of flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste.
  5. If using wine, pour it in, scraping up all the browned bits (the fond) from the bottom of the pot. Let it bubble and reduce by half.
  6. Return the beef to the pot. Pour in the beef broth until the meat is fully submerged. Stir in Worcestershire sauce, thyme, and the bay leaf.
  7. Bring to a gentle simmer. Cover the Dutch oven tightly. Reduce heat to low and simmer gently for 1 hour 45 minutes, or until the beef is fork-tender. Stir occasionally.
  8. Add the quartered potatoes to the stew. Continue simmering, covered, for another 30-40 minutes, or until the potatoes are easily pierced with a fork. Remove the bay leaf.
  9. Stir in the frozen peas during the last 5 minutes of cooking. Taste the gravy and adjust seasoning with salt and pepper as needed.
  10. Ladle hot stew into bowls and garnish generously with fresh parsley before serving.