Classic Beef Stew — Hearty One-Pot Comfort

A hearty one-pot beef stew that delivers deep flavors with tender chunks of beef and sweet vegetables, perfect for winter evenings.

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Pat the beef chuck dry with paper towels and season generously with kosher salt and black pepper. Toss with all-purpose flour until lightly coated.
Heat vegetable oil in a Dutch oven over medium-high heat. Sear beef in batches for 2–3 minutes per side until a deep brown crust forms. Transfer browned beef to a plate.
Reduce heat to medium, add butter, then sauté the onion, carrots, and celery for 6–8 minutes until the onions are translucent. Stir in minced garlic and cook for an additional 30–45 seconds.
Stir in tomato paste and cook for 1 minute. Pour in dry red wine or beef stock, scraping up browned bits for 30–60 seconds. Return beef and any collected juices to the pot.
Add beef stock, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 hour 45 minutes, turning beef once at 60 minutes, until fork-tender.
Add pearl onions and simmer uncovered for 15 minutes more. Stir in frozen peas during the last 2 minutes of cooking. Adjust seasoning and use cornstarch slurry if the sauce is too thin.

Great make-ahead dish; flavors meld overnight. Store up to 3 days in the fridge or freeze for up to 3 months.