👩🍳 Instructions
1. Brown the Beef:
- Pat beef dry, season with salt & pepper.
- Toss cubes lightly in flour.
- Heat 2 tbsp oil in a heavy pot or Dutch oven, sear beef in batches until browned on all sides. Remove and set aside.
2. Build the Flavor Base:
- Add remaining oil, sauté onion, carrots, and celery until softened.
- Stir in garlic and tomato paste, cook 1–2 minutes.
3. Deglaze & Simmer:
- Pour in red wine, scraping up browned bits.
- Return beef to the pot. Add broth, Worcestershire, potatoes, bay leaves, rosemary, and thyme.
4. Cook Low & Slow:
- Cover and simmer on low heat for 2–2 ½ hours (or in oven at 325°F/160°C), until beef is fork-tender and broth is rich.
- In the last 10 minutes, stir in peas.
5. Serve:
- Remove bay leaves and herb stems.
- Ladle stew into bowls with crusty bread or buttered biscuits on the side.
💡 Tips & Variations
- For a thicker stew, mash a few potato cubes into the broth or stir in a cornstarch slurry.
- Add mushrooms for extra depth.
- This tastes even better the next day — perfect for meal prep!
Would you like me to also give you a slow cooker version (just toss everything in and let it simmer all day)?
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