Directions:
1. In a large bowl, toss beef stew meat with flour, salt, and black pepper until evenly coated.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. Add beef in batches and cook until browned on all sides, about 5 minutes per batch. Remove beef and set aside.
4. In the same pot, add chopped onion and garlic. Cook until softened, about 3-4 minutes.
5. Return browned beef to the pot. Add beef broth, bay leaves, and dried thyme. Bring to a boil, then reduce heat to low and cover. Let simmer for 1 1/2 to 2 hours, or until beef is tender.
6. Add carrots, potatoes, and celery to the pot. Cover and simmer for an additional 30 minutes, or until vegetables are tender.
7. Stir in frozen peas and simmer for 5 minutes more.
8. Season with additional salt and pepper to taste before serving.
Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Kcal: 418 kcal | Servings: 6 servings
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