Beef stew

Ingredients

• 2 lb (900 g) beef chuck, cut in 1½-inch cubes
• 2 tbsp flour
• Salt and pepper
• 2 tbsp oil
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 4 cups (1 litre) beef stock
• 2 bay leaves
• 1 tsp dried thyme
• 4 carrots, in chunks
• 1½ lb (700 g) potatoes, in chunks
• 1 cup (150 g) frozen peas

Method

1. Toss the beef with the flour, salt and pepper. Brown it in batches in the oil in a heavy pot, then set aside.
2. Fry the onion in the same pot for 5 minutes, then the garlic and tomato paste for 1 minute.
3. Return the beef, add the Worcestershire sauce, stock, bay leaves and thyme, and scrape up the browned bits.
4. Cover and simmer gently for 1½ hours.
5. Add the carrots and potatoes and simmer 40 to 45 minutes more, until the beef and vegetables are tender.
6. Stir in the peas for the last 5 minutes. Season and serve.