Hearty Beef Stew Recipe!

Ingredients:

• 3 cups low-sodium beef broth
• 3 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• Kosher salt and black pepper
• 2 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 1/2 cups Yukon Gold potatoes, peeled and diced into 1-inch pieces
• 1 1/2 cups carrots, sliced 1/2-inch thick diagonally
• 1 cup chopped celery
• 1 medium onion, cut into 1/2-inch pieces
• 4 ounces white button mushrooms, quartered
• 3 sprigs fresh thyme
• 2 bay leaves
• 1/2 cup frozen peas, thawed

Optional additions:

• 1/4 cup red wine
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon red pepper flakes

Instructions:

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Make roux: In a large Dutch oven, combine flour and tomato paste. Cook over medium heat, whisking constantly, until the mixture is smooth and slightly browned (about 2-3 minutes).
3. Brown beef: Add beef to the pot and brown on all sides. Remove beef and set aside.
4. Sauté vegetables: Add carrots, celery, and onion to the pot. Sauté until softened, about 5 minutes.
5. Combine ingredients: Return beef to the pot. Add mushrooms, thyme, bay leaves, and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2 1/2 hours, or until meat and vegetables are tender.
6. Add peas and thicken: Stir in peas and cook for an additional 5 minutes. If the stew is too thin, remove the lid and simmer until thickened.
7. Season and serve: Discard thyme and bay leaves. Season with salt and pepper to taste. Serve hot with crusty bread or mashed potatoes.

Optional additions:

• For extra flavor: Add red wine, Worcestershire sauce, or red pepper flakes.
• For a richer texture: Use a combination of beef broth and heavy cream.
• For a spicier kick: Increase the amount of red pepper flakes.

Enjoy your delicious Hearty Beef Stew!