A comforting and flavorful beef stew with tender root vegetables, perfect for a cozy meal.
Coat the beef cubes in a mixture of flour, salt, and pepper in a mixing bowl.
Ensure the beef is evenly coated for a nice sear.
Heat oil in a dutch oven over medium-high heat and brown the beef in batches.
Avoid overcrowding the pan to achieve a good sear.
Remove the beef and sauté the onions, carrots, and parsnips in the same pot until softened.
Scrape the bottom of the pot to incorporate the browned bits for extra flavor.
Return the beef to the pot and add Worcestershire sauce, bay leaves, and water. Bring to a boil.
Use hot water to maintain the cooking temperature.
Reduce the heat to low, cover, and simmer for 1 hour.
Stir occasionally to prevent sticking.
Add the potatoes and continue to simmer until tender, about 30 minutes.
Cut the potatoes into uniform pieces for even cooking.
Stir in the peas and cook for an additional 5 minutes.
Add the peas at the end to retain their bright color and texture.
Taste and adjust the seasoning before serving.
Let the stew rest for a few minutes before serving to enhance the flavors.
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