Comfy Beef Stew!

Who doesn't love beef stew when it's cold and rainy outside?! We do!
I cubed a sirloin steak for this dish...(because Julia says so)

...defrosted some frozen peas...

...and sauted some veggies.

...here is a peek!

Anyone want some?!

Recipe:
- olive oil
- any type of stew meat, cut into 1-inch pieces
- S&P
- 3 tablespoons unsalted butter
- 2 cups roughly chopped yellow onions
- 2 cups roughly chopped carrots
- 2 celery stalks, roughly chopped
- 2 tablespoons minced garlic
- 4 tablespoons flour
- 4 1/2 cups beef stock
- 4 tablespoons tomato paste
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 bay leaf
- 3 cups diced potatoes
- 1/2 cup thawed green peas
- buttered egg noodles, for serving

Set a dutch oven over medium high heat. Add the olive oil and season the beef with S&P. Add the beef in batches and cook until browned on all sides. Remove the beef and set aside.

Add the butter until melted and then add the onions, bay leaf, carrots and celery. Saute until the onions are softened, about 3 minutes. Add the garlic. Sprinkle the flour over the veggies and cook, stirring for about 3 minutes.

Add the stock, tomato paste, herbs and browned beef and bring to a boil. Reduce the heat to simmer and partially cover the pot. Cook, stirring occasionally, until the meat is tender, about 1 hour.

Add the potatoes to the stew and partially cover the pot with a lid. Cook for another 30 minutes or until the potatoes are tender. Add the peas, stir and remove from heat. Serve over the buttered egg noodles.