A comforting and flavorful beef stew perfect for any occasion.
Heat a Dutch oven over medium heat and add a drizzle of oil.
Ensure the pot is hot before adding the oil to prevent sticking.
Add the beef and sear until browned on all sides.
Don't overcrowd the pot; sear in batches if needed.
Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent burning.
Stir in the tomato paste and cook for a minute to enhance its flavor.
Cooking the paste removes its raw taste.
Pour in the water and add the bay leaves, thyme, salt, and pepper.
Scrape the bottom of the pot to deglaze and incorporate all flavors.
Bring to a boil, then reduce to a simmer and cover. Cook for 45 minutes.
Check occasionally to ensure it doesn't dry out; add water if needed.
Add the chopped carrots and potatoes, and cook until tender.
Cut vegetables evenly for uniform cooking.
Stir in the peas and cook for an additional 5 minutes.
Add peas at the end to preserve their color and texture.
Mix the cornstarch with cold water and stir into the stew to thicken.
Ensure the slurry is smooth to avoid lumps.
Serve the stew hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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