This stew lends itself to slow cooker cooking, but this recipe is for the stove top. While it takes a fair amount of prep time, it needs little attention during its lengthy cooking time. By all means, make a double batch and freeze the leftovers in dinner-sized portions; you'll thank yourself on those days when time is short and you're hungering for comfort food.
Put the beef chunks in a plastic or paper bag or in a large bowl. Sprinkle the flour and a couple gratings of pepper over and toss until the pieces are lightly and fairly evenly coated. Heat the oil in a large Dutch oven over medium-high heat, then use tongs to add the floured beef. Don't dump in the contents of the bag or bowl, or you'll end up with too much flour in the pan. Work in batches if necessary; if the beef is overcrowded it won't brown as effectively. When it's browned on the bottom it will release; use the tongs to turn over. Repeat until all sides are browned. This process should only take about five minutes per batch. Remove the meat to a plate and set aside.
Lower the heat to medium and add the onions, garlic, chill pepper, leek, celery and carrots, plus the dried thyme (if that's what you're using), to the pan and stir for a couple of minutes. This will begin the process of releasing the bits that are stuck to the bottom of the Dutch oven. Add the red wine to finish that deglazing process.
Return the beef to the pot, scraping the drippings off the plate (don't let any of the goodness go to waste). Stir in the beef stock, tomatoes, salt and pepper. Cover the pot and turn up the heat to bring it to a boil. Immediately turn the heat to the lowest setting. Sprinkle the fresh thyme (if using) and parsley over and stir. Toss the bay leaf on top, put the lid back on and let the stew simmer gently for a couple of hours, stirring a couple of times. About 15 or 20 minutes before serving time, taste and adjust the seasonings as required.
Note: While I wouldn't say the leeks are optional, they aren't essential if you really want to make this stew without running to the store. You could always add an extra half cup or so of diced onion instead.
Beef Stew with Red Wine https://urbancottagelife.com/beef-stew-with-red-wine/