First, chop and prep all your ingredients.
Season the cubed meat with a little salt and pepper.
Start up the broth and red wine in a large dutch oven: bring it to a low simmer. I typically start off with about ½ bottle of wine and 2 cups of broth, then add more broth to desired thickness as the stew cooks.
Heat the oil or your fat or choice in a cast iron skillet over a medium flame then cook the meat until browns on all sides. You will need to cook the meat in two batches to avoid crowding and for optimal browning.
Add the beef to the dutch oven. Add kombu strips to the dutch oven (heretofore referred to as the "pot").
Deglaze the skillet with some of the broth from the dutch oven and scrape the browned bits + deglazed broth back in to the pot.
Add onions and garlic to the skillet and sautee til translucent - about 5-8 minutes, then add to pot.
Deglaze the pan with a little of the simmering stock; add deglazed broth back to pot, and then add the potatoes; cook until they start to get a little crust on them but not all the way done. Add to pot. Deglaze skillet, add deglazed broth back to pot.
Do the carrots next: saute; add to pot, deglaze, etc etc; then finally the mushrooms.
NOTE You don't want to cook all the veggies until they're all the way done, because they'll come out mushy in the stew. Just about ½ way there or so.
Add more stock if needed for desired thickness, then add all other spices and tomato paste. I typically add garlic powder and possibly some Italian seasoning too.
Bring to a simmer then reduce heat to low and cook for at least an hour or more, adding more wine/stock as needed.
Taste to adjust the seasonings. Add whatever is needed, or more wine/broth if you want it less thick.
Add the optional frozen green peas (I love them because they give it a bit of a fresh green crunch) just before serving and heat through until done but not mushy.
Garnish with the chopped parsley if desired. Enjoy!
