Deglaze the Pot: If using red wine, pour it into the pot to deglaze, scraping the bottom to release any browned bits. Let the wine cook off for about 2 minutes. If you’re not using wine, you can skip this step and just add a little broth instead.
Add the Rest of the Ingredients: Return the browned beef to the pot, then add the carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir everything to combine.
Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together. Check occasionally and add more broth if needed.
Optional Thickening: If you’d like the stew to be thicker, mix 2 tablespoons of flour with a little water to make a slurry, then stir it into the stew about 30 minutes before it’s done cooking.
Finish and Serve: Once the stew is ready, discard the bay leaves. Taste and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed. Garnish with fresh parsley before serving.
Enjoy your rustic beef stew with crusty bread or over a bed of mashed potatoes for a cozy meal!
