Ingredients
3 cloves garlic, minced
4 carrots, sliced
2 lbs beef stew meat, cut into bite-sized pieces
3 tbsp olive oil, divided
Salt and pepper to taste
1 large onion, diced
3 celery stalks, chopped
3 large potatoes, peeled and diced
2 tbsp tomato paste
4 cups beef broth
1 cup red wine (optional)
1 tsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
1 cup frozen peas
Instructions
Prepare the Beef: Season the beef with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning on all sides, about 5 minutes per batch. Remove the beef and set it aside.
Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté the onion, garlic, carrots, and celery until they begin to soften, about 5 minutes.
Combine Ingredients: Stir in the tomato paste, cooking for 1-2 minutes until it darkens slightly. Add the beef back into the pot. Pour in the beef broth, red wine (if using), Worcestershire sauce, bay leaves, thyme, and rosemary. Bring to a simmer.
Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours, or until the beef is tender. Stir occasionally to prevent sticking.
Add Potatoes and Peas: Add the potatoes to the pot and cook for an additional 30 minutes, or until they are tender. Stir in the frozen peas in the last 5 minutes of cooking.
Adjust Seasoning and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or rolls.
Tips for Best Results:
Make Ahead: Prepare this stew a day in advance for deeper flavor.
Enjoy.