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1
Heat 2 tablespoons of olive oil in a Dutch oven over medium high heat. In four batches, sear the cubes of beef on all sides. Remove the seared beef from the pan and set aside while searing the remaining cubes. Do not overcrowd the pan while searing or the meat will steam. Do not clean out the bottom of the pan. If it's good and gunky, it's perfect!
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2
After searing meat, add 1 tablespoon of olive oil to the Dutch oven and heat over medium low. Cook onion with the salt and pepper for a few minutes, until the onion begins to soften. Make sure to scrape up the meat bits from the bottom of the pan as you go. Once onions have softened, add garlic and cook another minute. Add wine, cook a couple minutes and scrape up any extra bits of flavor left on pan. Then add Worcestershire, tomato paste, rub seasoning, beef broth or water, bay leaf and the seared beef back into the pot. Simmer on low for 1 1/2 -2 hours, until meat is tender.
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3
Add carrots, potatoes and petite diced tomatoes. Simmer about 20 minutes longer. (Vegetables won't be completely cooked at this point, they will finish cooking while stew thickens with the slurry). Make a slurry of 1 cup cold water and the corn starch. Mix well. Gently stir slurry into the stew. Allow stew to cook until vegetables are tender, but not falling apart. Remove bay leaf. Stir in frozen peas and remove the pot from the heat. Allow stew to sit for a few minutes. Serve.
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4
* Seasoning note: I use my own seasoning mix. You could substitute it with a half teaspoon of each of the following: chili powder, garlic powder, onion powder, brown sugar, salt, pepper, paprika and a pinch of cayenne.
