Ingredients:

Instructions:

  1. Prep the Beef: Toss beef cubes with flour, salt, and pepper until lightly coated.
  2. Sear the Beef: Heat oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Brown the beef in batches until deeply coloured on all sides. Remove beef and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add onions, carrots, and celery to the pot, scraping up any browned bits (fond). Sauté until softened, about 6-8 minutes.
  4. Bloom the Flavour: Stir in the minced garlic, tomato paste, thyme, and rosemary. Cook for 1 minute until fragrant.
  5. Deglaze and Simmer: Return the beef to the pot. Pour in the beef broth, crushed tomatoes, Worcestershire sauce, and add the bay leaves. Bring to a boil, then immediately reduce heat to low, cover, and simmer gently for 1.5 hours, or until the beef is fork-tender.
  6. Add Potatoes: Stir in the cubed potatoes. Bring back to a gentle simmer, cover, and cook for another 30-40 minutes, or until potatoes are tender.
  7. Final Adjustments: Remove the bay leaves. Taste the broth and adjust seasoning (salt/pepper) as needed. Stir in the frozen peas during the last 5 minutes of cooking.
  8. Serve: Ladle into bowls and garnish generously with fresh parsley.