Preparation Steps

• Toss the beef chunks with flour, salt, and pepper until evenly coated.
• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until nicely seared on all sides. Remove beef and set aside.
• Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
• Stir in the minced garlic and tomato paste and cook for 1 minute more until fragrant.
• If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
• Return the browned beef to the pot. Add the beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
• Alternatively, you can transfer the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Once the stew is cooked and the beef is tender, adjust seasoning with salt and pepper as needed.
• To freeze, let the stew cool completely. Divide into freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months.
• To reheat, thaw overnight in the refrigerator or reheat gently on the stovetop or in the microwave.