Beef Stew

• 2 lb beef stew meat (chuck) (cut into 1.5" cubes)
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 1 onion (diced)
• 3 clove garlic (minced)
• 2 tbsp tomato paste
• 3 cup beef broth
• 1 tbsp Worcestershire sauce
• 3 carrots (sliced)
• 3 potatoes (cubed)
• 1 cup frozen peas
• 1 tsp thyme (dried)

How to Make It

1. 1

   Toss beef in flour, salt, and pepper. Brown in batches in hot oil in a Dutch oven. Set aside.

2. 2

   Sauté onion 5 minutes. Add garlic and tomato paste, cook 1 minute.

3. 3

   Return beef. Add broth, Worcestershire, and thyme. Bring to a boil.

4. 4

   Reduce heat, cover, and simmer 1 hour until beef is nearly tender.

5. 5

   Add carrots and potatoes. Simmer another 30 minutes uncovered.

6. 6

   Stir in peas and cook 5 minutes. Season to taste and serve.