Classic Hearty Beef Stew

Preheat a large skillet over medium-high heat with 1 tbsp cooking oil. Add 900g cubed beef in a single layer, season with 0.5 tbsp salt and 0.5 tsp black pepper, and sear for 7 to 10 minutes until deeply browned on all sides.

Transfer browned beef into a large Dutch oven. Pour 120ml water into the skillet over medium heat to deglaze, scraping up caramelized fond bits from pan bottom, then pour juices over beef in Dutch oven.

Add 1 tbsp oil to skillet over medium heat. Add 3 diced carrots, 1 diced onion, and 3 diced celery sticks. Sauté for 4 to 6 minutes until softened and caramelized. Add 4 minced garlic cloves and cook for 1 minute until fragrant, then transfer aromatics into Dutch oven.

Melt 2 tbsp butter in skillet over medium heat. Add 10 sliced mushrooms and brown for 4 to 5 minutes, seasoning with 0.25 tsp salt. Sprinkle 2 tbsp all-purpose flour over mushrooms, stir and cook for 1 minute to remove raw flour taste, then transfer into Dutch oven.

Into the Dutch oven containing cooked beef and veggies, pour 1 cup red wine, 1 cup tomato sauce, 2 tbsp Worcestershire sauce, 1 tsp smoked paprika, 0.5 tbsp sugar, 2.5 tsp Italian herbs, 1 tbsp salt, and 0.5 tsp black pepper. Add 4 cups beef broth and stir thoroughly to combine.

Bring stew to a boil over high heat, then reduce heat to low, cover with lid, and slow simmer for 60 to 90 minutes until beef chunks are tender and fork-pierceable.

Uncover pot, add 2 cups halved baby potatoes and 1 cup frozen sweet peas. Continue simmering over low-medium heat uncovered for another 20 minutes until potatoes are fork tender and stew sauce is richly thickened.

Sprinkle 2 tbsp freshly chopped parsley over the hot stew. Ladle generous portions into shallow bowls, garnish with extra parsley, and serve warm.