Moncler Blouson Inspired Winter Stew

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

2.Add the beef cubes to the pot and season with salt and pepper. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set aside.

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

4.Add the minced garlic and cook for an additional minute until fragrant.

5.Stir in the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary, cooking for another minute to combine the flavors.

6.Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for about 2-3 minutes.

7.Return the browned beef to the pot and add the beef broth, diced potatoes, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover.

8.Let the stew simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and add more broth if needed.

9.In the last 10 minutes of cooking, add the frozen peas to the stew and stir to combine.

10.Remove the bay leaf before serving. Garnish with fresh parsley and serve hot.