My Best Beef Stew Recipe Ultimate FallApart Tender - Chef YoYo

Ingredients

• 2 lbs (900g) beef chuck roast, cut into 1.5-inch (4cm) cubes, patted dry
• 2 tbsp (30ml) olive oil
• 1 large yellow onion, chopped (approx. 1 cup / 150g)
• 2 carrots, peeled and chopped (approx. 1 cup / 120g)
• 2 celery stalks, chopped (approx. 1 cup / 100g)
• 2 cloves garlic, minced
• 2 tbsp (15g) all-purpose flour
• 1 tbsp (8g) tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and freshly ground black pepper, to taste
• 6 cups (1.4L) beef broth or stock, low sodium preferred
• 1 cup (240ml) dry red wine (such as Cabernet Sauvignon or Merlot)
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 lb (450g) Yukon Gold potatoes, peeled and cut into 1.5-inch (4cm) cubes
• 1 lb (450g) carrots, peeled and cut into 1-inch (2.5cm) thick slices
• 1 cup (150g) frozen peas
• Fresh parsley, chopped (Optional)