Ingredients (serves 4)
¼ cup all-purpose flour
¼ tsp freshly ground pepper
1½ pound beef stewing meat, trimmed and cut into inch cubes
5 tsp vomFASS Herbes de Provence Extra Virgin Olive Oil
1 medium onion, peeled and chopped
2 Tbsp tomato paste
2 Tbsp vomFASS Bordeaux Red Wine Vinegar
1 cup red wine
3½ cups beef broth, homemade or low-sodium canned
2 bay leaves
1 spike of fresh rosemary
3-4 sprigs of thyme
5 medium carrots, peeled and cut into ¼-inch rounds
2 large baking potatoes, peeled and cut into ¾-inch cubes
2 cups frozen green peas
2 tsp salt
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot.
Add the beef a few pieces at a time; do not overcrowd.
Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
After browning the beef, remove beef from pot and sauté the onions.
Add about 2 tablespoons of tomato paste and continue to cook until the color starts to go from bright red to rust.
Deglaze with the wine and vinegar.
Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
Add one tall spike of fresh rosemary (leaves removed and chopped) and three to four sprigs of thyme.
Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, until the beef is tender, about 1½ hours. (If using an insta-pot, this can be reduced to 35 minutes).
Add the carrots and potatoes and simmer until vegetables are tender, about 30 minutes more.
Add 2 cups of frozen peas 2-3 minutes before serving.
Add broth or water if the stew is dry.
Season with salt and pepper to taste.
Ladle among 4 bowls and serve.