recipe beef stew

 Yields: 6 servings

Prep time: 20 minutes

Cook time: 2-2.5 hours

Ingredients:

 * 2 pounds beef stew meat, cut into 1-inch cubes

 * 1 tablespoon all-purpose flour

 * 1 teaspoon salt

 * 1/2 teaspoon black pepper

 * 2 tablespoons olive oil

 * 1 large onion, chopped

 * 2 carrots, peeled and chopped

 * 2 celery stalks, chopped

 * 4 cloves garlic, minced

 * 1 (14.5 ounce) can diced tomatoes, undrained

 * 1 (10.75 ounce) can condensed beef broth

 * 1 cup red wine (optional)

 * 1 teaspoon dried thyme

 * 1/2 teaspoon dried oregano

 * 1 bay leaf

 * 1 pound baby potatoes, halved

 * 1 cup frozen peas

Instructions

 * Sear the beef: In a large Dutch oven or pot, heat the olive oil over medium-high heat. Season the beef with salt and pepper. Dredge the beef in flour and sear in batches until browned on all sides. Remove the beef from the pot and set aside.

 * Sauté the vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

 * Combine ingredients: Return the beef to the pot. Add the diced tomatoes, beef broth, red wine (if using), thyme, oregano, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the beef is very tender.

 * Add potatoes and peas: Add the potatoes and cook for an additional 15-20 minutes, or until the potatoes are tender. Stir in the frozen peas and cook for 5 minutes more, or until heated through.

 * Serve: Remove the bay leaf. Serve the beef stew hot with crusty bread or mashed potatoes.

Tips:

 * For a richer flavor, use bone-in beef stew meat.

 * You can substitute beef broth with vegetable broth for a vegetarian version.

 * Add other vegetables to the stew, such as mushrooms, turnips, or parsnips.

 * To thicken the stew, stir in a slurry of cornstarch and water.

Enjoy your hearty and flavorful beef stew!