Stewed Beef with Vegetables

Heat oil in a large pot over medium heat.

Add the beef cubes and cook until browned on all sides.

Remove the beef from the pot and set aside.

In the same pot, add onions, carrots, and celery. Cook until vegetables are slightly softened.

Add garlic and cook for an additional minute.

Return the beef to the pot and pour in beef broth and red wine.

Add thyme, bay leaves, salt, and pepper. Stir well to combine.

Bring to a boil, then reduce heat to low and cover the pot.

Simmer for 1.5 to 2 hours, or until the beef is tender.

Add potatoes, carrots, and peas to the pot. Cook until vegetables are fork-tender.

Optional: Mix cornstarch with water to create a slurry. Stir into the stew to thicken the sauce.

Serve the stew hot, garnished with fresh parsley.