In a large pot add the olive oil, minced garlic, shallot and chopped carrots. Cook on medium heat for about two minutes, stirring often.
Add the meat (dredged lightly in flour) and brown for another two minutes. Raise the heat to high, add the wine and cook until wine has evaporated (about 30-45 seconds). Add the stock / broth-low salt, tomato puree and spices.
Simmer on low, stirring occasionally for about 30 minutes, then add the frozen peas and cook another 10-15 minutes or until tender. Check for salt, add if necessary. Remove bay leaf and serve. Enjoy!
Notes
The best choice would be stewing beef which is trimmed and then cut into bite-size pieces. It is usually chuck or round tough cuts that become tender and flavourful when slowly simmered in a liquid.Store any leftover stew in an airtight container in the refrigerator. It will keep for up to 3-4 days. Be sure to cool it down completely before storing.Place the completely cooled stew in a freezer safe container, leave about an inch for expansion once it freezes. It can be stored for up to 3 months in the freezer.Thaw the stew in the fridge, reheat on the stove, before adding any more liquid let the stew heat first. You might find that you don’t need to add any.