• Season the beef with about 1 tsp kosher salt & 1/2 tsp pepper. Let sit while you prep & cut the vegetables.

Brown the beef

• Place the seasoned beef in a gallon-size plastic bag. Dump the flour over the beef, seal the bag, and shake to coat the beef.
• Pre-heat the dutch oven over medium heat. Add 3 Tbs olive oil.
• Add the flour-coated beef and sear about 3-4 minutes, until the beef develops a golden brown crust.
• Flip the beef over and sear the other side another 3 minutes until a crust develops.
• Remove the beef and place on a plate. Set aside.

Prepare the Stew

• While the pan is still on, drizzle another 1/2 Tbs of olive oil. Add the onions and garlic and sauté about 1 minute.
• Add the Balsamic Vinegar and Worcestershire sauce to deglaze the pan. Add a Tbs or two of the beef broth if needed to loosen up the brown bits from the bottom of the pan.
• Continue to cook the onions another 2-3 minutes, until they start to soften.
• Add the Tomato Paste and stir, cooking another 30-60 seconds.
• Add the beef back to the pan along with the potatoes, sweet potatoes, and carrots along with the rosemary and thyme.
• Add the remaining beef broth to the pot along with 1 tsp of kosher salt and a 1/2 tsp of black pepper.
• Continue to cook until you bring the stew to a boil.
• While you're waiting for the stew to boil, pre-heat the oven to 325°F.

Cook Stew in Oven

• Once the stew has reached a boil, cover the Dutch oven with the lid and place the whole put in the oven.
• Let bake for 2 hours.
• Remove the Dutch oven and add the frozen peas. Give the pot a gentle stir, replace the lid, and put the pot back in the oven for another 20 minutes.
• Remove the Dutch oven, ladle into bowls, and serve! I recommend serving with biscuits or rolls.