The Best Beef Stew - The BakerMama

Ingredients

• 2 lbs. beef stew meat, cut into 1-inch cubes
• 1/3 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 3 tablespoons canola oil
• 4 cloves garlic, minced
• 1 medium white onion, chopped
• 6 medium carrots, peeled and cut into ¼-inch rounds (about 3 cups)
• 3 cups quartered baby Yukon potatoes
• 1 tablespoon Herbes de Provence (or 1 tablespoon chopped fresh herbs such as rosemary and thyme)
• 1 (15 ounce) can tomato sauce
• 4 cups beef broth (32 ounces)
• 1 cup frozen peas
• salt and pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnishing