Easy Beef stew

1. In a bowl, toss the beef cubes with flour, salt, and black pepper until the beef is coated evenly.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the browned beef and set it aside.
3. In the same pot, add the chopped onion and minced garlic. Sauté until the onions are softened.
4. Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any flavorful bits.
5. Stir in the tomato paste, dried thyme, and add the bay leaves. Return the browned beef to the pot.

1. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours or until the beef is tender.
2. Add the carrots and potatoes to the pot. Simmer for an additional 30-40 minutes or until the vegetables are cooked through.
3. If using frozen peas, add them in the last 5-10 minutes of cooking.
4. Taste and adjust the seasoning with salt and pepper if necessary.
5. Discard the bay leaves before serving. Garnish with chopped fresh parsley.

Serve the beef stew hot, and you’ll have a hearty and comforting meal! Feel free to customize the recipe by adding other vegetables or herbs according to your preferences.