Vegetable Beef Stew
Ingredients
- 2 tbsp. extra-virgin olive oil, divided
- 2 lb. beef chuck stew meat
- 1 onion, chopped
- 2 carrots, peeled and cut into rounds
- 2 stalks celery, chopped
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 6 c. beef broth
- 1 (28-oz.) can crushed tomatoes
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried oregano
- 1 bay leaf
- 2 sprigs thyme
- 4 sprigs parsley
- 3 russet potatoes, peeled and cubed
- 1 c. frozen peas
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