Traditional Beef Stew

Brown the Beef:

• In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
• Add the cubed beef in batches, making sure not to overcrowd the pot, and brown it on all sides. Remove the browned beef and set it aside.

Sauté Onions and Garlic:

• In the same pot, add the chopped onions and minced garlic. Sauté for about 2-3 minutes until they become fragrant and translucent.

Deglaze the Pot:

• Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for a few minutes to reduce slightly.

Add Beef and Broth:

• Return the browned beef to the pot.
• Pour in the beef broth to cover the meat. If the broth doesn't cover the meat completely, you can add a bit of water.

Add Vegetables and Seasoning:

• Stir in the chopped carrots, cubed potatoes, chopped celery, bay leaf, dried thyme, salt, and black pepper.
• Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through. Stir occasionally.

Make the Roux:

• In a separate small saucepan, melt the butter over medium heat.
• Add the all-purpose flour and whisk continuously until the mixture turns golden brown, forming a roux. Remove from heat.

Thicken the Stew:

• Gradually add the roux to the simmering stew, stirring constantly to prevent lumps.
• Continue to simmer for an additional 10-15 minutes to thicken the stew to your desired consistency.

Add Peas (Optional):

• If using frozen peas, add them to the stew in the last 5 minutes of cooking.

Taste and Adjust Seasoning:

• Taste the stew and adjust the seasoning with salt and pepper if needed.

Serve:

• Remove the bay leaf from the stew before serving.
• Ladle the hot beef stew into bowls, and serve it with crusty bread or over cooked rice or mashed potatoes for a hearty and comforting meal.