Dutch Oven Beef Stew

Season beef liberally with All Purpose Seasoning.

Add flour to a zipper bag then add the seasoned beef cubes. Toss to coat.

Remove beef from flour, shaking off excess flour.

Heat oil in a large Dutch oven over medium-high heat.

Add beef to Dutch oven in a single layer and brown on all sides. You may need to do this in batches to avoid over crowding the pot.

Remove from pot and set aside.

Add the onions, carrots and celery to the Dutch oven and cook until softened, about 3 minutes.

Stir in minced garlic, tomato paste, dried rosemary and dried thyme and cook for 30 seconds more.

Add red wine and scrape up any browned bits from the bottom. Simmer for 2 minutes or until wine has reduced slightly.

Add the beef broth, beef and Worcestershire sauce, potatoes and bay leaves.

Reduce heat to a simmer, cover and cook for 1 – 1 ½ hours or until beef is very tender.

Test stew for seasoning. Add additional All Purpose Seasoning as needed.

In a small bowl, combine the cornstarch and water to form a slurry. Stir into the stew. If the stew is too thick, add more broth to reach the desired consistency.

Stir in the peas and simmer for 5 minutes before serving.