Ingredients:
1 tbsp.vegetable oil
2 lb.beef chuck stew meat, cubed into 1″ pieces
1 tbsp.extra-virgin olive oil
1medium yellow onion, chopped
2carrots, peeled and cut into rounds
2stalks celery, chopped
Kosher salt
Freshly ground black pepper
3cloves garlic, minced
1/4 c.tomato paste
6 c.low-sodium beef broth
1 c.red wine
1 tbsp.Worcestershire sauce
1 tsp.dried or fresh thyme leaves
2bay leaves
1 lb.baby potatoes, halved
1 c.frozen peas
1/4 c.freshly chopped parsley, for garnish
Directions
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