Pat the beef cubes dry using paper towels. Season them with salt and black pepper. Dry meat browns better in the pan. This small step helps create deeper flavor in the stew.

Heat olive oil in a large Dutch oven over medium heat. Add beef cubes in batches. Cook until each side becomes brown and slightly crispy. Do not crowd the pot.

Remove the beef and set it aside. Add onion, carrots, and celery to the pot. Cook for about five minutes. Stir often until vegetables soften and release their natural sweetness.

Add minced garlic and tomato paste to the pot. Stir well and cook for two minutes. Tomato paste gives color and richness to the stew sauce.

Pour in the red wine slowly. Use a wooden spoon to scrape the bottom. This lifts the flavorful brown bits from the pot. Let the wine simmer for three minutes.

Return the beef to the pot. Pour in beef broth. Add thyme and bay leaf. Stir gently so everything mixes well.

Bring the stew to a gentle boil. Reduce heat and cover the pot. Let it simmer slowly for about one hour. Slow cooking makes the beef very tender.

Add cubed potatoes after the first hour. Stir gently and cook for another 20 minutes. The potatoes will become soft but still hold their shape.

In a small bowl, mix butter and flour together. Stir this mixture into the stew slowly. It thickens the sauce and makes it silky.

Add frozen peas during the last five minutes. They cook quickly and add bright color to the stew.

Taste the stew before serving. Add more salt or pepper if needed. Remove the bay leaf before serving.

Sprinkle fresh chopped parsley on top. Serve hot with crusty bread or rice.

That is how to make Ina Garten Beef Stew Recipe in a simple and comforting way.