Grocery list:

• 2 lbs stewing meat (shin)
• 1 pound small red potatoes
• 3-4 carrots
• 1 yellow onion
• 3-4 stalks of celery
• 1 tablespoon garlic paste
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• Fresh rosemary and thyme
• 1 tablespoon better than bouillon beef
• 2 bay leaves
• Salt, pepper, garlic, onion powder, Italian seasoning, cayenne pepper
• 2-3 tablespoons flour
• 1 cup frozen peas

Instructions:

Start by seasoning your meat. Heat a skillet to very hot and sear the meat on all sides. Remove the meat once a crust has formed and then add the onion and carrots. Cook until they are tender. Then add your tomato paste and beef broth. Stir to combine. Add the flour and cook for 1-2 minutes or until the raw flour is cooked. Add the beef broth and bring to a boil then reduce the heat.

Next add the Worcestershire sauce, fresh herbs, and bay leaves. Cover and let simmer on low heat for 1.5 - 2 hours or until the meat begins to soften. Then add the potatoes and celery in the last 20-30 minutes. Season to taste. Once the meat is tender and the vegetables are cooked, you can serve it. Serve in a bowl or over white rice.