Let's Feed the Town: "Classic Homemade Beef Stew: Hearty Comfort in Every Bite"

Stew is a versatile and hearty dish that can be made with a variety of ingredients.

**Ingredients:**

- 1.5 to 2 pounds (680 to 907 grams) Chicken stew Chicken, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 medium carrots, peeled and cut into 1-inch pieces
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 2 cups frozen peas (optional)
- Salt and pepper to taste

**Instructions:**

1. **Brown the Chicken:**
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef cubes and brown them on all sides. Work in batches to avoid overcrowding the pot.

2. **Sauté Onions and Garlic:**
- Add the chopped onion to the pot and sauté until it becomes translucent.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.

3. **Deglaze the Pot:**
- Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.

4. **Add Broth and Seasonings:**
- Pour in the beef broth and stir in the tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
- Bring the mixture to a simmer.

5. **Simmer the Stew:**
- Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours or until the meat becomes tender.

6. **Add Vegetables:**
- Add the carrots and potatoes to the pot and continue simmering until the vegetables are tender, about 30-45 minutes.

7. **Finish the Stew:**
- If using peas, add them in the last 5-10 minutes of cooking.
- Adjust the seasoning to taste.

8. **Serve:**
- Discard the bay leaves and serve the stew hot. Optionally, garnish with fresh herbs like parsley.

Enjoy your delicious homemade stew!