Beef Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 1/2 pounds boneless beef chuck , trimmed of hard fat, cut into 2-inch chunks
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 sweet onions , chopped
• 3 medium carrots , peeled and cut into 1/2-inch thick pieces
• 2 stalks celery , cut into 1/2-inch pieces
• 3 cloves garlic , minced
• 3 tablespoons all-purpose flour
• 3 cups low-sodium beef broth
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 2 beef bouillon cubes , crumbled
• 3 tablespoons tomato paste
• 2 bay leaves
• 3 sprigs fresh thyme (or 1 teaspoon dried)
• 2 small potatoes , peeled and cut into 2 1/2-inch cubes
• 1/2 cup frozen peas

Instructions

• Warm oil in a heavy bottomed pot over high heat until very hot. 
• Pat beef dry and sprinkle with the salt and pepper.
• Add beef to the pot in batches and brown well all over. Transfer to a plate. Repeat with remaining beef.
• Lower heat to medium. If the pot looks dry, add a touch more oil.
• Stir in the onion, carrots, and celery; saute for 5 minutes until vegetables have softened. Add garlic and cook for 30-60 seconds until fragrant. 
• Add flour, and stir for 1 minute to cook off.
• Slowly pour in the beef broth and whisk to combine until the flour dissolves.
• Add in the water, Worcestershire, beef bouillon cubes, and tomato paste; mix well.
• Toss in the bay leaves and thyme. 
• Return beef to the pot (including any juices). Liquid level should just cover.
• Bring to simmer, then adjust heat to low / medium-low so it’s a gentle simmer. Cover with lid, cook for 2 hours until the beef is tender.
• Add in the potatoes; simmer for another 20-25 minutes (without the lid) until the potatoes and beef are very tender, the sauce has reduced and thickened slightly.
• During the last 5 minutes add in the peas.
• Skim off fat on surface, if desired. Discard bay leaves and thyme.
• Adjust salt and pepper, to taste.
• Ladle into bowls, sprinkle with some fresh chopped parsley and enjoy with crusty bread.