Stew Beef:

• 2 ½ pounds stew beef, cut into 1 ½ inch chunks

Seasoning:

• 3 ½ – 4 tablespoons olive oil
• Salt and pepper to season

Aromatics:

• 2 medium yellow onions, quartered and sliced
• 5 cloves of garlic, minced

Binder:

• ¼ cup of all-purpose flour

Tomato Base:

• 1 tablespoon tomato paste
• 1 (14.5 ounce) can of diced tomatoes

Flavor Enhancers:

• 3 tablespoons Worcester sauce
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• 2 bay leaves

Veggies:

• 4 medium carrots, cut into 1-inch chunks
• 1 pound Yukon gold potatoes, cut into 1-inch cubes (3–4 potatoes)
• 1 cup frozen peas