Ingredients:-
1 kg beef stew meat,
1/3 cup flour,
1/2 tsp. black pepper and a 1/4 tsp. more to season,
2 Tbsp olive oil,
1 medium onion; chopped,
4 cloves garlic; minced,
4 large carrots; chopped,
4 stalks celery; chopped,
455g baby potatoes cut in quarters,
1/4 cup tomato paste,
4 cups beef stock,
1/2 cup red wine,
1/2 tsp. dried thyme,
1 tsp. rosemary; dried or fresh,
2 bay leaves,
1 cup frozen peas,
1 1/2 Tbsp. corn starch,
1/2 cup water,
METHOD:-
Whisk together flour, salt and pepper into a shallow bowl. Toss meat in flour mixture to coat.
Bring a large soup pot to medium heat and add olive oil and floured stew meat. Cook the stew meat for 5 mins, or until browned. Be sure to scrape down the bottom of the pot to get any brown bit pieces that will add flavour. Add in onions and garlic and stir for a few mins until onions are translucent.
Add in carrots, celery, potatoes, tomato paste, beef stock, wine, rosemary, thyme, and bay leaves. Season with salt and pepper and stir to combine all ingredients. Simmer on low for 1 1/2 - 2 hours or until tender.
Whisk together 1/2 cup of water and 1 Tbsp of corn starch until combined. Add to the stew mixture along with the peas and let cook for 10 more mins until stew has thickened. Serve with crusty bread and enjoy!