Ingredients:
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
4 carrots, sliced
3 potatoes, peeled and cubed
2 stalks celery, sliced
1 cup frozen peas
Instructions:
Season the beef cubes with salt and black pepper, then toss them in the flour until lightly coated.
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, turning to sear all sides. Remove and set aside.
In the same pot, add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
Pour in a small amount of beef broth and scrape up the browned bits from the bottom of the pot. Add the remaining broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well.
Return the browned beef to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally.
Add the carrots, potatoes, and celery. Cover and continue simmering for another 45 minutes, or until the vegetables are tender and the beef is fork tender.
Stir in the frozen peas and cook for 5 more minutes. Remove the bay leaves before serving.
Serve hot with crusty bread or cornbread for a hearty, comforting old-fashioned meal.