Beef Stew

1. Prep

Pat the beef dry with paper towels. This will help you get a good sear on the meat, which is crucial for developing depth of flavor.

2. Sear Meat

Heat the avocado oil in a heavy pot over medium-high heat. In batches, add the beef cubes and sear until browned on all sides. Once seared, toss the beef with the flour, ensuring each piece is lightly coated. This will help thicken the stew later.

3. Sweat Aromatics

Lower the heat to medium and add a bit more oil if the pot looks dry. Add the tomato paste, stir, and cook until it darkens slightly—this caramelization adds a rich base flavor. Toss in thyme leaves and give it a quick stir to release their oils.

4. Deglaze

Pour in the red wine, scraping up any browned bits from the bottom of the pot—those are flavor goldmines. Let the wine reduce by at least 80% to concentrate the flavor and cook off the alcohol.

5. Add Cooking Liquid

Stir in the soy sauce and chicken stock, then return the beef to the pot. Bring to a simmer, then reduce the heat to low. Cover and let it braise for about 2 hours, or until the beef is fork-tender.

6. Braise

In the last hour of cooking, add the carrots, mushrooms, and celery to the pot. These will cook down and become tender, soaking up all the delicious stew flavors.

7. Finishing Ingredients

A couple of minutes before the stew is done, stir in the frozen peas—they'll cook quickly and add a fresh pop of color and texture. After turning off the heat, let the stew rest for about 30 minutes to allow the flavors to come together. Just before serving, fold in the fresh parsley for brightness and a herby kick.