Classic Beef Stew

Season and Coat the Beef

Pat the beef cubes dry with paper towels.

Sprinkle the beef evenly with the salt and black pepper.

Toss the seasoned beef with the flour until each piece is lightly coated.

Brown the Beef

Heat 2 tablespoons of olive oil in the Dutch oven over medium-high heat until shimmering.

Add half the beef cubes in a single layer — do not crowd the pot.

Sear the beef without moving it for 3 minutes until a deep brown crust forms on the bottom.

Flip each piece and sear for another 2 minutes, then transfer to a plate.

Repeat with the remaining beef, then set all browned beef aside.

Sauté the Aromatics

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.

Add the onion, carrot, and celery to the pot.

Cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the minced garlic and cook for 1 minute, stirring constantly.

Build the Broth

Push the vegetables to the side and add the tomato paste to the center of the pot.

Cook the tomato paste, stirring it around the center, for 2 minutes until it darkens slightly.

Pour in the red wine and stir, scraping up all the browned bits from the bottom of the pot.

Let the wine simmer for 2 minutes to cook off the alcohol.

Pour in the beef broth and Worcestershire sauce and stir to combine.

Add the thyme, smoked paprika, and bay leaves and stir.

Braise the Stew

Return all the browned beef and any juices from the plate back into the pot.

Bring the stew to a boil over high heat.

Reduce the heat to low, cover with the lid slightly ajar, and simmer for 1 hour.

Add the Potatoes

After 1 hour, add the potato chunks to the pot and stir gently.

Replace the lid slightly ajar and continue to simmer for another 45 minutes.

Check and Finish

Test the beef with a fork — it should pull apart easily; if not, continue simmering 15 more minutes.

Remove and discard both bay leaves.

Taste the stew and adjust salt and pepper as needed.

Serve

Ladle the stew into bowls and garnish each with a sprinkle of fresh chopped parsley.