Beef Stew

Cut the Beef Chuck (1 lb) into 2-inch pieces. Season with Salt (to taste) and Ground Black Pepper (to taste) .

In a frying pan over high heat, warm the Oil (2 Tbsp) . Sear the meat until browned on all sides. Transfer to a bowl and set aside.

In the same pan, add Yellow Onion (1) , Carrots (2) , Garlic (2 cloves) , and Celery (2 stalks) . Adjust seasonings. Cook until the vegetables start to soften.

Add All-Purpose Flour (2 Tbsp) and cook, stirring, for 1 minute.

Add Tomato Paste (3 Tbsp) , Beef Broth (2 1/2 cups) , Fresh Oregano (1/4 tsp) , Paprika (1/2 tsp) , and Dried Thyme (1/2 tsp) . Stir to combine.

Add Potatoes (3) and beef. Bring the mixture to a boil. Reduce heat, cover and cook for 2 1/2 hours, or until meat is tender.

Add Green Peas (1 cup) . Taste and adjust seasoning.