Belgium Beef Stew

Ingredients

• 1 pound (450g) of stew beef, cubed
• 2 tablespoons of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 3 carrots, diced
• 1 celery stalk, diced
• 1 teaspoon of dried oregano
• 1 teaspoon of dried thyme
• 1 teaspoon of freshly ground black pepper
• 1 teaspoon of sea salt
• 2 cups of beef broth
• 2 tablespoons of tomato paste
• 1 bay leaf
• 1 cup of frozen green peas
• 2 tablespoons of Worcestershire sauce

Directions

1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the beef and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, carrots, and celery and cook until the vegetables are tender, about 5 minutes.
4. Stir in the oregano, thyme, pepper, and salt.
5. Add the beef broth, tomato paste, and bay leaf and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour.
7. Add the peas and Worcestershire sauce and simmer for an additional 15 minutes.
8. Discard the bay leaf and serve.

Interesting Facts

• The stew can be made in advance and reheated before serving.
• This stew can be served over mashed potatoes, rice, or noodles.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.