The very thought of coming home to a slow-cooked stew on an autumn evening is soothing. It is therapeutic. And the best part about slow cooking is the fact that absolutely ordinary ingredients can be turned into a heavenly, delectable meal. And this recipe for Fall-Off-the-Bone Beef Stew is no different. It is extremely effective with minimal hustle. This stew is ideal for a comforting dinner on a chilly weeknight or a casual get together on a weekend and is bound to become a family favorite.

Ingredients:

• 2 lbs beef chunks
• 2 tbsp olive oil- oil for cooking
• 1 large onion- cut, diced, or minced as per flavors needed
• 2 peeled and cut carrots
• 1 celery stalk, chopped
• 3 minced garlic cloves
• 1 tbsp tomato paste- for pasty taste
• 1/2 cup red wine- good to enhance flavors
• 4 cups beef broth: broth from beef or other meat to enhance taste
• Sauce: 1 tbsp Worcestershire sauce
• Seasonings: 1 tsp dried thyme, 1 bay leaf
• 1 lb peeled and cut yukon gold potatoes
• 1 cup frozen peas
• Salt and pepper as per the taste
• chopped fresh parsley- parsley to garnish up everything Instructions:
• Preparing meat for stewing: Heat oil in a pot or pan preferably in a large skiller or spoon over medium-high heat. Beef cubes are dried with a paper towel or facial tissue before searing and portions of beef cubes dry rubbed with sea salt and black pepper, in its turn, is coarse-grained. In batches, sear the beef details until well burnt and in such preparation, the cubed beef is not to the pot temporarily.
• Heat in a process oil over medium heat and a large sauce pan together. Once heated oil splatters parsley and mustard seeds followed by sliced onion, sliced carrots, and diced celery stalk.