Ingredients:

  • 2 lbs (900g) beef stew meat, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil or vegetable oil
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • 2 tablespoons (30g) all-purpose flour (plus extra for thickening, if needed)
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 4 cups (950ml) beef broth or stock
  • 1 cup (240ml) dry red wine (optional, but adds depth of flavour)
  • 1 tablespoon Worcestershire sauce
  • 1 lb (450g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • ½ lb (225g) frozen peas (added towards the end)

Instructions:

  1. Season beef cubes with salt and pepper. Dredge in flour, shaking off excess.
  2. Heat oil in the Dutch oven over medium-high heat. Brown the beef in batches (don't overcrowd the pot) until browned on all sides. Remove beef and set aside.
  3. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and tomato paste and cook for another minute.
  4. Pour in red wine (if using) and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce slightly.
  5. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
  6. Add potatoes to the stew and continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender.
  7. Stir in frozen peas during the last 10 minutes of cooking.
  8. Taste and adjust seasoning with salt and pepper as needed. If the stew is not thick enough, whisk 1 tablespoon of flour with 2 tablespoons of cold water to make a slurry. Stir the slurry into the stew and simmer until thickened.
  9. Discard the bay leaf before serving.