gently for 1 1/2 hours.Add Vegetables: After 1 1/2 hours, add the carrots, potatoes, and celery to the pot. Stir to combine. Cover and continue to simmer for another 45 minutes to 1 hour, or until the beef and vegetables are fork-tender.Final Adjustments: Remove and discard the bay leaves. Stir in the frozen peas and allow them to heat through for about 5 minutes. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley.FAQQ: Can I make this stew in a slow cooker?A: Yes. After browning the beef and sautéing the aromatics in a skillet, transfer everything to a slow cooker. Add the remaining ingredients except the peas and parsley. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Add the peas 30 minutes before serving.Q: What is the best cut of beef for stew?A: Chuck roast
