Prepare the Beef

Pat beef cubes dry with paper towels (this helps with browning).

Season generously with salt and pepper, then dredge lightly in flour, shaking off excess.

Brown the Meat

Heat 1 tablespoon oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Brown beef in batches, turning until all sides are deeply golden (about 4–5 minutes per batch).

Transfer browned beef to a plate; add more oil if needed.

Cue: You should hear a steady sizzle and see a crust forming — this builds rich flavor.

Sauté the Aromatics

In the same pot, add onion and cook until softened and lightly golden (3–4 minutes).

Stir in garlic and tomato paste; cook for 1 minute, until fragrant and slightly caramelized.

Deglaze & Build the Base

Pour in the red wine (if using), scraping up browned bits from the bottom of the pot.

Let simmer for 2–3 minutes until slightly reduced.

Simmer the Stew

Return beef to the pot. Add beef stock, Worcestershire sauce, thyme, and bay leaves.

Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 ½ to 2 hours, stirring occasionally, until beef is fork-tender.

Add Vegetables

Stir in carrots and potatoes. Continue simmering uncovered for 30–40 minutes, until vegetables are tender and stew has thickened.

Taste and adjust seasoning with salt and pepper.

Finish & Serve

Remove thyme sprigs and bay leaves.

Ladle stew into bowls, garnish with chopped parsley, and serve hot with crusty bread.

Cue: The broth should be rich and glossy, the beef tender, and the vegetables melt-in-your-mouth soft.