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1
In a shallow bowl mix the flour with salt and black pepper; add in beef cubes and coat in the flour mixture, shaking off ANY excess flour before adding to the oil (this is important or you will get small lumps of flour in the stew if you do not shake off the excess flour, just coat very lightly).
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2
Heat oil in a large Dutch oven or heavy pot over medium heat; the beef cubes in batches and browned well on all sides (the cubes must be well browned, this will take some time to brown well so have patience!).
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3
To the same pot with the beef add in the onions, celery, thyme and chili flakes (add in more oil if needed) saute stirring with a wooden spoon for about 4-5 minutes adding in the garlic the last few minutes.
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4
Add in the tomato paste and bay leaves; cook stirring with a wooden spoon for 2 minutes.
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5
Add in the wine, stir for about 1 minute to deglaze the pot scraping up any browned bits with a wooden spoon.
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6
Add in the Worcestershire sauce, beef broth, consomme, crushed tomatoes, bouillon powder (or browning sauce if using) bring to a boil stirring over medium heat.
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7
Reduce the heat and and simmer uncovered over medium-low heat for about 1-1/2 hours or until the meat is tender but not overdone (the beef will become stringy and tough if overcooked).
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8
When the beef is cooked remove to a bowl with slotted spoon.
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9
Add in the cubed potatoes, carrots and frozen peas; cook until the veggies are just fork-tender.
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10
Season with salt and lots black pepper to taste and add in the sugar (if using, the sugar will reduce the acid taste to the stew, it is only optional).
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11
At this point you can add in the flour water mixture to the simmering stew; cook until desired thickness adding in more flour/water mixture to create desired thickness).
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12
Add in the cooked beef back to the pot; stir and cook until heated through.
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13
Serve the stew on cooked pasta if desired and top with grated parmesan cheese.
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14
Delicious!
