Beef Stew

Heat the olive oil in a large pot or Dutch oven over medium heat.

Sear the beef stew meat in the hot oil until browned on all sides.

Add the onion and garlic to the pot and cook until softened.

Stir in the beef broth, red wine, Worcestershire sauce, thyme, rosemary, and bay leaf.

Bring the mixture to a boil, then reduce heat and simmer for 1 hour.

Add the potatoes, carrots, and celery to the pot and cook until the vegetables are tender.

Stir in the frozen peas and cook until heated through.

Season with salt and pepper to taste.

Serve hot with crusty bread or rice.