Beef Stew Recipe (Best Served with Mashed Potatoes)

1. Generously season your beef with sea salt and pepper on all sides.
2. Add your olive oil to a large stainless steel or cast iron pot and heat to medium high.
3. Add your beef and cook till it brown, rotate and repeat on each side.
4. Remove your beef chunks and set aside. 
5. Finely chop your carrots, celery, onion, and shallot (leave out some of the carrots we’re going to add those later).
6. Add the chopped vegetables to the pan and cook on medium until fragrant, about 8 minutes.
7. Add the seasoning and garlic and cook for about 3 more minutes.
8. Add in the wine and tomato paste and bring to a simmer.
9. Add in the beef broth, add back the beef chunks, and add in the aromatics bundle. 
10. Bring to a simmer and cook on low for about 4 hours, the beef chunks should be starting to fall apart a bit when you touch them with a fork.
11. Add in your roughly chopped potatoes and carrots and cook for about 20 minutes.
12. Add in your mushrooms and peas and cook for 5-10 minutes until the mushrooms are soft and the potatoes and carrots are fork tender.
13. Garnish with fresh chopped herbs, and serve over mashed potatoes.