Step 1

Heat oil in a large dutch oven or soup pot over medium heat. Add dried thyme and rosemary then saute for 30 seconds. Add carrots, celery, and shallots then season with salt and pepper and saute until the vegetables are browned and tender, 10 minutes. Add mushrooms then saute until they release their liquid, the liquid cooks off, and the mushrooms become tender, 7-9 more minutes. Add garlic then saute for 1 minute, or until very fragrant. Turn heat up to medium-high then add stew meat, red pepper flakes, if using, and more salt and pepper, then saute until meat is evenly browned, 8-10 minutes.

Step 2

Mash together butter and flour in a small dish with a fork until smooth then add to the pot and stir to coat the meat. Cook for 1 minute then stream in beef broth, scraping the bottom of the pot to release any browned bits. Turn heat up to high to bring stew to a simmer then add bay leaves. Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally.

Step 3

Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally. If the stew begins to reduce too quickly before the meat is tender, place the lid back on top. Taste and adjust salt and pepper if necessary then add frozen peas and simmer for 2 minutes. Remove bay leaves then serve over mashed potatoes.

Step 4

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