Ingredients:
2 lbs beef chuck, cut into chunks
2 tbsp vegetable oil
1 small onion, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
1 tsp Worcestershire sauce
3 carrots, sliced
3 medium potatoes, diced
1 cup frozen peas
2 sprigs fresh thyme
1 bay leaf
1 tsp salt (adjust to taste)
1/2 tsp black pepper
Instructions:
Heat oil in a large pot over medium-high heat. Brown the beef chunks on all sides, then set aside.
In the same pot, sauté onions and garlic until fragrant. Stir in flour and cook for 1 minute.
Pour in beef broth and red wine, scraping up browned bits. Add tomato paste and Worcestershire sauce.
Return the beef to the pot, add thyme and bay leaf, then simmer covered for 1.5 hours.
Add carrots and potatoes, cooking until tender (about 30 minutes).
Stir in peas, adjust seasoning, and cook for 5 more minutes. Remove thyme and bay leaf before serving.
