Beef Stew Classic

Ingredients:

• 2 lbs beef stew meat, cut into bite-sized pieces
• Salt and black pepper, to taste
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 cups water
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3-4 large carrots, peeled and chopped
• 2-3 large potatoes, peeled and chopped
• 1 cup frozen peas

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the beef stew meat with salt and black pepper on all sides.
3. Dredge the beef in flour, shaking off any excess.
4. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, add the beef in batches and brown on all sides, about 4-5 minutes per batch. Set the browned beef aside.
5. In the same pot, add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
6. Add the beef broth, water, tomato paste, Worcestershire sauce, thyme, and rosemary to the pot and stir to combine.
7. Add the browned beef to the pot and bring the mixture to a boil.
8. Cover the pot and transfer it to the preheated oven. Let it cook for 2 hours.
9. After 2 hours, add the chopped carrots and potatoes to the pot and stir to combine.
10. Cover the pot and return it to the oven. Let it cook for another hour.
11. Add the frozen peas to the pot and stir to combine.
12. Return the pot to the oven and let it cook for another 15-20 minutes, or until the vegetables are tender and the beef is very tender.
13. Serve hot and enjoy your classic beef stew!

Note: You can also make this recipe in a slow cooker by following steps 1-7, then transferring the mixture to a slow cooker and cooking on low for 6-8 hours, adding the vegetables and peas during the last hour of cooking.