Beef Stew with Peas

Preheat the oven to 325 degrees F (160 degrees C).

Cut the Beef Shoulder (10.5 oz) into 1-inch cubes and dry with a paper towel. To properly brown the meat it needs to be as dry as possible so pat it with some paper towels.

In a Dutch oven or heavy pot heat up the Olive Oil (1/2 Tbsp) and add the beef. Brown it on high moving it around.

Remove it and set aside.

Pour the Red Wine (2 cups) into the pot to deglaze it. Use a wooden spoon to scrape the bottom.

Add the beef back into the pot.

Add the Tomato Sauce (1 Tbsp) , Bay Leaf (1) , Fresh Thyme (1/2 tsp) , Garlic (1 clove) , and Beef Stock (2 cups) .

Bring it to a simmer and taste to make sure you don't need to add Salt (1/4 tsp) . Then cover with the lid and put it in the oven where you will leave cooking for about 3 hours at 300 degrees F (150 degrees C).

Meanwhile, put the Frozen Green Peas (3 2/3 cups) on the counter to let them defrost.

Once the beef is cooked, remove it from the oven and let it cool down, the fat will float to the surface as it cools. If you'd like to, you can remove the fat now.

Add the frozen peas to the pot, bring it to a simmer and let it cook for about 20-30 min or until peas are cooked. Add some fresh Fresh Mint Leaves (6) .

Serve or store into your fridge.