- 1 tablespoon Wilson’s Flavoured Rosemary Oil
- 1kg beef chuck stew meat, cubed into approximately 2-3cm pieces
- 1 onion, chopped
- 2 carrots, peeled and cut into rounds
- 2 stalks celery, chopped
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 6 cups low-sodium beef broth
- 1 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoons dried or fresh thyme leaves
- 2 bay leaves
- 500g baby potatoes, halved
- 1 cup frozen peas
- 1/4 cup freshly chopped parsley, for garnish
Heat your Wilson’s Rosemary Flavoured Oil in a large, heavy-bottomed pot over medium heat. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add beef back to the large pot and then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Bring to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender (approximately 30 to 45 minutes).
Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.