Classic, Hearty Beef Stew

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.

Heat oil in a Dutch oven over medium-high heat. Working in batches, sear beef in hot oil, stirring occasionally, until well-browned, 10 to 11 minutes per batch. Transfer beef to a plate and leave drippings in the pot.

Add onion to drippings; season with salt and pepper. Cook and stir until onion begins to caramelize, about 10 minutes. Add garlic and stir until fragrant, about 30 seconds.

Stir in tomato paste; cook until it turns brown and begins to caramelize and stick to the bottom of the pan.

Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost evaporated, about 3 minutes.

Add thyme, rosemary, herbes de Provence, and bay leaves. Stir in broth and Worcestershire sauce; bring to a boil.

Return beef to the pot, then remove from heat and cover with the lid.

Braise stew in the preheated oven until beef is almost tender, about 1 hour 30 minutes. Remove from the oven.

Add carrots, potatoes, and more beef broth if needed. Cover the pot and return to the oven to braise until beef and vegetables are tender, about 30 minutes more.

Discard bay leaves. Stir in peas, rosemary, and thyme. Serve hot.