Most beef stew recipes are the same. There are only so many “secret” ingredients you can add to something that is a classic like this. The trick here isn’t adding something so drastically new that all of a sudden you have something better than anyone else. It’s all about how to develop these flavors and deepen them with the same ingredients as everyone else.
Start by removing your meat from the packing and placing it on a paper towel lined plate or tray. Use an additional paper towel to place on top of the meat to absorb as much excess moisture as possible.
Place your Dutch Oven or large pot on high heat and add enough olive oil to coat the bottom of the pan.
Wait until your pan is just about ready, and then season ONLY the meat that you are about to put into the pan. If salted too early, the meat will start to release additional moisture and it will stick.
Add your first batch of beef to the pan and flip only once you have achieved a nice golden crust. Remove and set aside.
Repeat until all of your meat is browned. Mine took 3 batches. Don't rush. This is how you level up your dish.
Set the beef aside, as we will return it to the pan a bit later.
Add the butter and onions to the pan. Stir and cook for around 3-5 minutes or until golden grown.
Add the garlic and cook for an additional 1-2 minutes.
Mix in the flour until all the moisture has been absorbed.
Pour in your red wine, beef stock, tomato paste, and mix. Once combined you can add everything else.
Once it comes to a simmer, taste and adjust the kosher salt & fresh ground pepper to your liking.
Simmer for 3-4 hrs or until the beef and potatoes are tender.
Serve with a glass of the same red wine you used for the recipe and some crusty bread.