Beef Stew

2 pounds boneless chuck roast
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 large yellow onion chopped
4 garlic cloves
1 teaspoons garlic powder
1 teaspoon rosemary
1 bay leaf
1 teaspoon dried thyme
1 teaspoon parsley
2 potatoes roughly chopped (1/3 or 1/4)
1 can beef broth (14.5 ounces)
1 can hot water
1 tablespoon Worcestershire sauce
1 can of tomato sauce (14.5 ounces)
1/4 cup flour
1 ½ cups peas (frozen works)
1 ½ cups carrots
1 ½ cups corn kernels or celery

1. In a 5-6 qt pot, put a quick sear on the beef cubed (salt and pepper) and flour to beef and cook for a few minutes then set aside
2. Add onions and sauté for 4 minutes, then add garlic and cook for another minute
3. Stir in tomato paste and cook for 4-5 minutes stirring occasionally
4. Add Beef Broth, water, tomato sauce, potatoes, vegetables, Worcestershire sauce and seasonings to the pot along with the beef
5. Bring to a slow boil, reduce heat and simmer for 2 hours
6. Salt to taste