1/4 cup frozen peas
3. While the meat cooks, peel and cut your carrots into chunks (you can also add other vegetables to the stew, I used peas and carrots here, but sometimes I use mushrooms too. If you are not serving this over mashed potatoes, you can also add in potatoes into the stew). Check on the meat, and if the stew is getting too thick, add in the rest of the beef broth. Then, add in the carrots and cook until they are tender (about 15 minutes), and add in the peas for the last 5 minutes of cooking time. Check the seasoning (add in more salt/pepper/sugar if you need to) and remove the bay leaf. To finish off the stew, I always add in a little bit of butter (1/2 tbs) and stir it in until it has melted. It just makes it extra rich and silky! Serve over mashed potatoes or with some crusty bread!