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2 lbs beef stew meat
1/2 cup flour
3 tablespoons vegetable oil
2 teaspoon salt
1 teaspoon fresh black pepper
4 carrots chopped
1 medium onion chopped
5 cloves garlic minced
3 tablespoons tomato paste
5 cups beef broth
1/2 cup red wine
3 tablespoons worcestershire sauce
4-5 yukon potatoes
2 teaspoon fresh rosemary
2 teaspoons fresh thyme
1 -1/2 cup frozen peas
3 tablespoons fresh chopped parsley
In a medium bowl toss beef stew meat with the flour and set aside.
Heat a dutch oven or heavy bottom pot on medium-high heat. Add half of the vegetable oil and add half the meat, half of the salt, and pepper. Brown for 3-4 minutes turning the meat halfway through. Remove meat and repeat with the rest of the meat.
Add the rest of the oil and add carrots and onions, cook for 3-4 minutes then add garlic and tomato paste.
Add back in the browned beef and pour in the beef stock, wine, Worcestershire sauce, thyme, and rosemary. Stir and heat on high until it comes to a low boil reduce heat, cover and simmer 1 hour.