Classic Southern Beef and Vegetable Stew

1.Heat the olive oil in a large pot or Dutch oven over medium-high heat.

2.Season the beef cubes with salt and pepper, then add them to the pot in batches, browning them on all sides. Remove the browned beef and set aside.

3.In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.

4.Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary, cooking for another 2 minutes to combine the flavors.

5.Return the browned beef to the pot and add the diced potatoes, beef broth, and bay leaves. Bring the mixture to a boil.

6.Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.

7.If using, add the frozen peas during the last 10 minutes of cooking. Adjust seasoning with salt and pepper as needed.

8.Remove the bay leaves before serving. Ladle the stew into bowls and enjoy!