Hearty and Delicious Beef Stew

Heat a large, heavy-bottomed pot over medium-high heat. Add the vegetable oil and allow it to heat.

Season the beef stew meat with salt and pepper. In batches, add the meat to the pot, ensuring not to overcrowd. Brown the meat on all sides, then set it aside.

In the same pot, add the diced onions. Sauté until they turn translucent and begin to acquire a golden hue.

Introduce the minced garlic and tomato paste, stirring to combine. Cook for an additional 1-2 minutes to meld the flavors.

If using, pour in the red wine to deglaze the pot, loosening any browned bits from the bottom. Allow the wine to simmer briefly to reduce.

Return the browned beef to the pot and add the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir to incorporate.

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1.5 to 2 hours, or until the beef reaches desired tenderness.

Incorporate the carrot rounds and cubed potatoes into the pot. Continue to simmer for an additional 20-30 minutes until the vegetables reach the desired level of tenderness.

Add the peas during the last 5 minutes of cooking to maintain their vibrant color and fresh taste.

Before serving, taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaves.

Ladle the piping hot beef stew into bowls and garnish with chopped fresh parsley, adding a burst of color and a touch of freshness.