1teaspoonflour (optional)dissolved in a small amount of water
Wash hands thoroughly. Gather all ingredients and equipment needed to make the recipe. Start all prep work, and begin preparing the ingredients.
Heat two tablespoons of oil in a large pot or Dutch Oven over medium-high heat.
Dry beef chunks with clean, dry paper towels, season the meat with salt and pepper, dredge the beef in the flour. Add half of the meat to the pot, and brown for about 4-5 minutes, turning halfway through.
Transfer the meat to a clean plate, add another tablespoon of oil to the pot, repeat the cooking process with the remaining half of beef.
Add more oil to the empty Dutch Oven pot, add carrots and onions, saute 3-4 minutes, add minced garlic and saute 1 minute longer.
Pour in the beef broth, browned beef, bay leaves, all herbs except the parsley, and season the recipe with salt and pepper. Bring the stew to a high simmer, then reduce heat to low. Cover and simmer, stirring off and on throughout, for about 25 minutes.
Add the chopped red or gold potatoes, then continue to simmer, covered, for 20 minutes.
This is an optional step, but if you wish for a thicker stew, add one teaspoon of flour to a small amount of water to thicken. You can also opt to do the same with cornstarch.
Add the frozen corn and peas and simmer until heated through for about 5 to 6 minutes. Stir in flat-leaf parsley and serve warm.
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