1-Preheat your oven to 325°F (163°C). Season the beef chunks with 1 teaspoon kosher salt and 1/2 teaspoon coarse ground black pepper, then dredge them in 2 tablespoons flour for a nice sear.

2-In a large oven-safe pot, melt 2 tablespoons unsalted butter and 2 tablespoons canola oil over medium heat. Brown the beef in batches for 3 to 4 minutes per batch until it’s well browned, then remove it from the pot.

3-In the same pot, cook the 1/2 yellow onion (chopped), 4 cloves garlic (minced), and 2 carrots (cut into 2-inch chunks) for 2 to 3 minutes until they’re slightly caramelized.

4-Add the 2 Yukon potatoes (chopped), 1 cup corn, 4 cups beef broth, 1/4 cup tomato paste, 1 bay leaf, 1 teaspoon thyme, and 1 tablespoon Worcestershire sauce. Stir everything well to combine the flavors.

5-Return the beef to the pot, cover it, and let it cook in the oven for 2 1/2 hours until the meat is tender.

6-During the final 30 minutes of cooking, add 1 cup green beans and 1 cup frozen green peas to keep them crisp and vibrant.

7-Remove the bay leaf before serving to avoid any unwanted texture in your stew.