Beef stew

Ingredients

• Olive oil
• 500g beef chuck stew meat, 1″ cubes
• 1 medium yellow onion, chopped
• 1 carrot, peeled and sliced
• 1 stalk celery, chopped
• Salt
• Black pepper
• 3 cloves garlic, chopped
• 6 Tbsp tomato paste
• 750 ml low‑sodium beef broth
• 150 ml red wine
• 1 Tbsp soy sauce
• 1 tsp fish sauce
• 1-2 thyme sprigs
• 1 bay leaf
• 250g baby potatoes, halved
• 200ml frozen peas
• Fresh parsley, for serving

Instructions

1. Heat oil in a large pot and brown the beef; remove and set aside.
2. Cook onion, carrots, and celery until soft. Add garlic and tomato paste and cook 2 minutes.
3. Return beef to the pot; add broth, wine, Worcestershire, thyme, and bay leaves. Simmer 30‑60 minutes.
4. Add potatoes, cover, and cook until tender (about 15 minutes).
5. Remove herbs, stir in peas, cook 2 minutes, season with salt and pepper.
6. Serve garnished with parsley.