INGREDIENTS:

1 Pound cubed beef stew meat
1/4 Cup olive oil
1 Large onion thinly sliced
1 6 ounce can tomato paste
1 14.5 ounce can beef broth
1 Cup chopped or sliced carrots
3 Potatoes, cubed
1 Tablespoon dried rosemary
1 Teaspoon thyme
1 Tablespoon oregano
1 Tablespoon basil
3 Bay leaves
¼ Teaspoon crushed red pepper flakes
10 Ounces button mushrooms, quartered
1 Can peas

1. Remove any bits of fat from the meat. Heat the oil in a large pot over medium heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.

2. Add the onion and tomato paste to the pot and sauté over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the pot along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 ½ hours or until meat is tender.

3. add the carrots, potatoes and spices and simmer, covered for another 45 minutes. (Note: it may be necessary to add some water if the stew seems too thick.)

4. Finally, add the mushrooms and the peas and allow stew to heat through, about another 10-15 minutes.
Serve with rice and a tossed salad. Bon appitit….