Ingredients

• 1 tablespoon vegetable oil
• 1 pound cubed beef stew meat , trimmed
• 1 onion , thinly sliced
• 1 , 6 ounce
• 1 , 14.5 ounce
• 3 potatoes , cubed
• 1 cup chopped carrots
• 1 teaspoon dried thyme
• 0.25 teaspoons crushed red pepper flakes
• 1 sprig fresh rosemary
• 1 bay leaf
• 10 ounces button mushrooms , quartered
• 1 , 10 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes; remove meat and set aside.
3. 3 Add onion and tomato paste to the same pot; cook and stir until onion is tender, about 5 minutes.
4. 4 Return beef to the pot; stir in beef broth. Reduce heat to low, cover, and simmer until meat is tender, about 1 to 1 1/2 hours.
5. 5 Add potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf; simmer, covered, for 45 minutes, adding some water if stew gets too thick.
6. 6 Add mushrooms and peas; cook and stir until heated through, about 10 to 15 minutes.
7. 7 Remove rosemary sprig and bay leaf before serving. Enjoy!

Nutrition per serving