Begin by seasoning the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove the beef and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Cook for about 5 minutes, or until the vegetables start to soften.
Sprinkle the flour over the vegetables and stir to coat. Cook for another minute to remove the raw flour taste.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. This will add depth to the stew’s flavor.
Return the beef to the pot and add the diced tomatoes, smoked paprika, dried thyme, and bay leaves. Bring the stew to a boil, then reduce to a simmer.
Cover and let simmer for about 1.5 to 2 hours, or until the beef is tender.
Add the frozen peas during the last 5 minutes of cooking. Adjust the seasoning with additional salt and pepper if needed.
Discard the bay leaves and garnish with fresh parsley before serving.
Prep: 20 minutes
Cook: 2 hours
Total Time: 2 hours 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Kcal: Approximately 450 kcal per serving