1-First Step: Mise en Place and Trimming Pat 2 pounds stew meat dry and trim excess fat if you want a leaner red wine beef stew. Cut into 1 1½-inch cubes for even braising. Peel and chop 1 large sweet onion, 4 carrots, 2 stalks celery, and mince 1 tablespoon garlic. Measure 1 tablespoon tomato paste, 1 cup beef stock, and 3/4 cup dry red wine. Preheat the oven to 325°F if finishing in the oven.

2-Second Step: Season and Sear Season the beef generously with 2 teaspoons coarse salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a heavy pot over medium-high heat until shimmering. Sear the beef in batches to develop deep brown color, then remove to a plate.

3-Third Step: Build the Base Reduce heat to medium and add the chopped onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 7 minutes. Stir in tomato paste and cook to coat the vegetables, helping to scrape brown bits into the stew.

4-Fourth Step: Deglaze with Wine Pour in the dry red wine to deglaze the pan, scraping up those flavorful bits. Bring to a simmer and let it reduce slightly.

5-Fifth Step: Return Beef and Add Stock, Herbs, and Thickener Return seared beef to the pot, add beef stock, dried thyme, fresh rosemary, and bay leaves. For thickening, whisk 2 tablespoons flour or cornstarch with 1/4 cup water until smooth.

6-Sixth Step: Simmer Low and Slow Cover and simmer on low heat or in the oven at 325°F for 1 hour and 30 minutes or until beef is tender.

7-Seventh Step: Add Final Touches and Adjust Seasoning Taste and adjust seasoning, then thicken the sauce if needed.

8-Final Step: Rest, Finish, and Serve Remove herbs and serve over mashed potatoes. Leftovers taste even better the next day.