A hearty and comforting beef stew with tender chunks of beef, mushrooms, and a rich broth, perfect for family dinners.

Ingredients

• 1 kg beef chuck, cut into 2-inch pieces
• 250 g mushrooms, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 500 ml beef stock
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 200 g frozen peas

Method

1. Heat olive oil in a large pot over medium heat.
2. Season the beef pieces with salt and pepper, then add to the pot and brown on all sides.
3. Remove the beef and set aside. In the same pot, add chopped onion and cook until softened.
4. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender.
5. Stir in the tomato paste, Worcestershire sauce, and dried thyme, cooking for another minute.
6. Return the beef to the pot and add the beef stock and bay leaves.
7. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 hr, stirring occasionally.
8. Add frozen peas in the last 10 min of cooking.
9. Remove bay leaves before serving.