1. Brown the Beef:
• In a large pot, heat the olive oil over medium-high heat. Add about half of the stew meat. Season with about half of the salt and some pepper. Allow it to sear undisturbed for about 5 minutes.
• Flip and repeat on all sides until the meat is brown. Remove from the pan and set aside. Repeat with the remaining beef.
2. Sauté the Vegetables:
• Reduce the heat to medium-low. Do not drain any of the grease. Add the onion and sauté for about 5 minutes.
• Add garlic, brown sugar, and Italian seasoning. Sauté for 2-3 minutes or until fragrant.
3. Build the Stew:
• Pour in the beef broth, tomato paste, and Worcestershire sauce. Add the bay leaves. Add all of the beef and any juices back to the pot.
• Bring to a boil, cover, and reduce the heat to medium-low (or low depending on your stove). Cook covered for 1.5 hours.
4. Add Vegetables:
• Add the carrots and potatoes. Cover and cook for another hour or until the vegetables are cooked to your liking.
5. Final Touch:
• Add the green pepper and optional Thai chili. Serve and enjoy
