Browning the beef gives a nice colour and deep flavour to your stew. If you add all of the beef at once to your pot, it may boil instead of brown.
See tips and variations for how to cook this stew in a slow-cooker!
In a large bowl, season the stew beef with salt and pepper. Add the flour and toss until all of the beef is coated. This will help get a crispy exterior on the beef and help to thicken the stew as it cooks.
Head oil in a large pot over medium heat. Brown the beef in batches, to ensure that it is not crowded in the pan. Flip the beef as it cooks to get an even browning on all sides. Place on a plate once finished.
Add the onions and mushrooms to the pot (you don’t need to clean it in-between!). Cook until the onions have softened. Add the carrots, potatoes, 2 cups broth, tomato paste, Worcestershire, and the bay leaf to the pot.
Bring to a boil, before turning down to medium-low and cooking at a simmer for 2 hours. You can also place the stew in an oven set to 325°F (150°C) for 2 hours. Check part way through and add the extra broth if needed.
Before serving, remove the bay leaf and stir in the chickpeas and frozen peas. Cook for 5 minutes to heat them through.
Try swapping the potatoes for sweet potatoes, or adding in some cauliflower for a veggie boost!
To cook in a slow-cooker, once the beef is browned, add all ingredients except the chickpeas and peas to the pot. Cook on low heat for 7 to 8 hours or high heat for 3 to 4 hours.
