Instructions – Stew:
Brown the Beef: Season beef cubes with salt and pepper, toss in flour. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef on all sides, then set aside.
Cook Aromatics: In the same pot, sauté onion and garlic until translucent and fragrant.
Combine Everything: Return beef to the pot. Add carrots, potatoes, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer 1½–2 hours, stirring occasionally, until beef and vegetables are tender and the stew thickens.
Finish: About 10 minutes before serving, stir in frozen peas. Season with salt and pepper, and remove the bay leaf.
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