Sids Beef Stew 2

1 kg beef chuck, cubed into 4 cm pieces
1 bottle of good red wine
3 whole garlic cloves, crushed
3-4 bay leaves
2 cups flour
SIDS SALT & PEPPER, to taste
SIDS PEPPER & GARLIC OIL
2 yellow onions, chopped
500 g carrots, peeled & cut diagonally into 4 cm chunks
250 g white mushrooms with stems, halved
500 g small potatoes, halved or quartered
1 tbsp minced garlic (~ 3 cloves)
2 cups beef stock
1 branch fresh rosemary
½ - 1 cup chopped tomatoes
2 tbsp SIDS HOT WORCESTER SAUCE
280 g package frozen peas

Marinate the Beef: Place the beef in a bowl with red wine, garlic, and bay leaves and marinate overnight in the refrigerator.
Brown the Beef: The next day, preheat the oven to 150°C.
In a medium-sized bowl, add the flour, 1 tbsp SIDS SALT & PEPPER, and combine.
Lift the beef out of the marinade with a slotted spoon, discard the bay leaves and garlic, saving the marinade.
In batches, dredge the cubes of beef in the flour mix before shaking off the excess.
Heat SIDS PEPPER & GARLIC OIL in a large pot and brown half the beef over medium heat for 5 - 7 minutes, turning to brown evenly.
Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary.
Place all the beef in the Dutch oven.
Prep the Veggies: In a large pot, heat more oil before adding the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for a couple more minutes.
Finish the Soup: Add 2½ cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Place all the vegetables into the Dutch oven over the beef. Add the stock, rosemary, tomatoes, SIDS HOT WORCESTER SAUCE, 1 tsp SIDS SALT & PEPPER.
Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove.
Cover the pot and place it in the oven to bake it for about 2 hours, until all of the meat and vegetables are all tender, stirring once during cooking.
If the stew is boiling rather than simmering, lower the heat to 120 - 135°C.
Before serving, stir in the frozen peas, season to taste, and serve hot.