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Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides, about 5-7 minutes per batch. Once browned, remove the beef from the pot and set it aside.
Sauté the Aromatics:
In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant. Add the tomato paste and cook for another minute, stirring constantly.
Add the Broth and Seasonings:
Pour in the beef broth and water. Stir in Worcestershire sauce, soy sauce, dried thyme, dried rosemary, and bay leaf. Scrape up any browned bits from the bottom of the pot to enhance the flavor. Return the beef to the pot and bring the mixture to a simmer.
Simmer the Stew:
Once the stew is simmering, reduce the heat to low, cover the pot, and let it simmer for 1 to 1.5 hours. The beef should become tender and the flavors should meld together.
Add the Vegetables:
Add the carrots, potatoes, and celery to the pot. Stir well to combine. Cover and continue simmering for another 30-40 minutes, or until the vegetables are tender.
Thicken the Stew (Optional):
If you’d like a thicker stew, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the stew and let it simmer for an additional 5 minutes until the stew thickens to your desired consistency.
Finish and Serve:
Stir in the frozen peas and cook for an additional 5 minutes. Taste and adjust the seasoning with salt and pepper, if needed. Remove the bay leaf before serving.
Serving and Storage Tips:
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