🔥 Brown the Beef
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes in batches (don’t overcrowd) and brown on all sides, about 5–7 minutes per batch.
Remove the beef and set aside.

🥕 Sauté Vegetables
In the same pot, add the remaining tablespoon of oil.
Add the chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté for 5–7 minutes, until the vegetables begin to soften and the onions are translucent.

🍷 Add Tomato Paste and Wine
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3–5 minutes.

🌿 Add Broth and Seasonings
Return the browned beef to the pot.
Add the beef broth, peeled and cubed potatoes, thyme, rosemary, bay leaf, and Worcestershire sauce. Stir to combine.
Season with salt and pepper to taste.

🍲 Simmer the Stew
Bring the stew to a simmer, then reduce the heat to low and cover.
Let it cook for 1.5–2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

👨‍🍳 Thicken the Stew (Optional)
If you prefer a thicker stew, mix 2 tablespoons of flour with ¼ cup of cold water to make a slurry.
Stir this into the stew and cook for an additional 10–15 minutes, uncovered, to thicken the broth.

🍽️ Finish and Serve
Taste and adjust the seasoning with more salt, pepper, or Worcestershire sauce, if needed.
Remove the bay leaf.
Serve the stew hot, garnished with fresh parsley.

🍴 Serving Suggestions:
Serve with crusty bread or over mashed potatoes for a filling meal.
A side of sautéed greens or a simple salad works wonderfully as well.

🔄 Variations:
Add peas: For a pop of color and sweetness, toss in some frozen peas during the last 15 minutes of cooking.
Add mushrooms: Sauté sliced mushrooms along with the onions for an earthy flavor.
Make it spicy: Add a pinch of red pepper flakes or a chopped jalapeño for some heat.