[b]Ingredients:[/b]

1½ lbs beef stew meat or chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 medium carrots, sliced
2 large potatoes, peeled and cubed
2 celery stalks, sliced
1 cup frozen peas
1 can (14.5 oz) diced tomatoes, undrained
2 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary (or Italian seasoning)
Salt and pepper, to taste
2 tbsp flour (optional, for thickening)
Fresh parsley, for garnish (optional)

[b]Instructions:[/b]

Preheat oven to 350°F (175°C).
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the beef in batches, seasoning with salt and pepper. Transfer browned beef to a large baking dish.
In the same skillet, sauté onion and garlic until softened, about 3 minutes.
Add carrots, potatoes, celery, and sauté for another 2–3 minutes. Stir in tomato paste and cook for 1 minute.
Add sautéed veggies to the baking dish with beef. Pour in the diced tomatoes (with juice), beef broth, thyme, and rosemary. Stir to combine.
Cover tightly with foil or a lid. Bake for 2–2½ hours, until beef is very tender and vegetables are cooked through.
If you prefer a thicker sauce, carefully pour off some liquid into a saucepan, bring to a simmer, and whisk in flour until thickened; return to casserole.
In the last 15 minutes of baking, stir in the frozen peas.
Garnish with fresh parsley before serving. Enjoy with crusty bread!

[b][color=#AB6D0A]“This oven bake is a family favorite—hearty, filling, and even better the next day! Great for chilly evenings. What’s your preferred veggie or spice for a savory bake?”[/color][/b]