Instructions:
- Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed beef and brown it on all sides. Remove the beef from the pot and set it aside.
- Sauté Onions and Garlic: In the same pot, add the chopped onions and minced garlic. Sauté for a few minutes until the onions become translucent.
- Deglaze the Pot: Pour in a bit of beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
- Add Remaining Ingredients: Return the browned beef to the pot. Add the remaining beef broth, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper to taste.
- Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the beef is tender.
- Add Vegetables: Add the sliced carrots and cubed potatoes to the pot. Simmer for an additional 30 minutes or until the vegetables are tender.
- Add Peas: About 5 minutes before serving, stir in the frozen peas. Cook until they are heated through.
- Serve: Remove the bay leaves and discard them. Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.
Enjoy your homemade beef stew! It’s a comforting and hearty meal, especially on chilly days.