Ingredients
Method
- In a large soup pot, heat the olive oil over medium-high heat. Add the diced onion and celery, and cook until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the pot and cook, breaking it apart with a spoon, until browned, about 8 minutes.
- Sprinkle the flour over the meat and vegetables, and cook for 1 to 2 minutes, stirring constantly.
- Stir in the tomato paste until well combined.
- Pour in the beef broth, Worcestershire sauce, Italian seasoning, cubed potatoes, and sliced carrots. Increase the heat to high and bring to a boil. Then reduce the heat to a rapid simmer, cover the pot with the lid slightly ajar, and cook for at least 30 minutes, stirring occasionally, until the potatoes and carrots are tender. If the stew becomes too thick, add a little more broth; if you prefer a thicker stew, cook uncovered for a few extra minutes.
- Stir in the frozen peas and cook for 2 to 3 minutes until heated through. Season with salt and pepper to taste.
Nutrition
Notes
For a leaner stew, use ground turkey instead of beef. To make it ahead, prepare the stew without the peas, cool, and refrigerate; add the peas when reheating. Leftovers keep well in the fridge for up to 3 days or can be frozen for 3 months. If your stew is too thin, mash a few potato cubes against the side of the pot to thicken it naturally. Serve with crusty San Francisco sourdough bread for dipping.
