For the Beef Stew:
In a massive bowl, season the cubed beef with salt and black pepper. Sprinkle the flour over the meat and toss to coat evenly.
In a massive Dutch oven or heavy-bottomed pot, warmth the vegetable oil over medium-high warmth. Add the meat cubes and cook dinner till browned on all sides. Take away the meat from the pot and set it apart.
In the identical pot, add the chopped onion and minced garlic. Sauté for a couple of minutes till the onion turns into translucent.
Return the browned beef to the pot. Add the sliced carrots, diced potatoes, chopped celery, diced tomatoes (with their juice), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Stir to mix.
Carry the combination to a boil, then scale back the warmth to low. Cowl the pot and simmer for about 1.5 to 2 hours, or till the meat and greens are tender and the stew has thickened. Stir sometimes.
About 10 minutes earlier than serving, add the frozen peas to the stew and stir. Prepare dinner till the peas are heated by way of.
Style and alter the seasoning with extra salt and pepper if wanted.
Take away the bay leaf earlier than serving.
For the Bread Bowls:
Continued on subsequent web page
