Hearty Beef and Potato Stew

Pat 12 oz beef stew meat dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in a single layer (work in batches if needed) and brown on all sides, about 5 minutes. Transfer to a plate.

In the same pot, add the remaining 1 tbsp olive oil. Add 1 diced medium onion and cook until softened, about 3 minutes.

Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Sprinkle 2 tbsp flour over the onions and garlic, stirring constantly for 1 minute to cook the flour.

Slowly whisk in 3 cups beef broth, scraping up any browned bits from the bottom of the pot.

Stir in 2 tbsp tomato paste and 1 tbsp Worcestershire sauce until well combined.

Return the beef to the pot along with 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, and remaining 1/2 tsp salt and 1/4 tsp black pepper.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

While the beef simmers, peel and dice 1 lb russet potatoes into 3/4-inch cubes. Peel and slice 3 medium carrots into 1/2-inch rounds.

Add the potatoes and carrots to the pot. Return to a simmer, cover, and cook for 20 minutes, or until the vegetables and beef are tender.

Stir in 1/2 cup frozen peas and cook for an additional 5 minutes.

Taste and adjust seasoning if necessary. Remove bay leaf before serving.