Grandmas Beef Stew - cooking recipe

Ingredients

15 ounces round steaks
salt and black pepper
2 tablespoons olive oil, divided
1 large onion
3 large carrots
9 celery ribs
5 cremini mushrooms
1 1/2 large red peppers
1 1/2 cups chopped cauliflower
1/2 cup chopped green beans
4 garlic cloves
2 large fresh tomatoes, chopped
1 (12 ounce) can no-salt-added corn
5 red new potatoes, halved or 5 red new potatoes, quartered
1 (28 ounce) can no-salt-added diced tomatoes
2 cups beef broth
1 teaspoon kosher salt
1 teaspoon cocoa powder
1 teaspoon allspice
1/4 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon low sodium soy sauce
3 tablespoons ketchup
1 (6 ounce) can tomato paste
1/4 cup fresh peas or 1/4 cup frozen peas
3 1/2 tablespoons Signature Secrets culinary thickener

Preparation

Cube the steak and season well with salt and pepper.
Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
Add the steak and brown on all sides. Remove to a plate.
Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
Cook, stirring, for about 15 minutes, until they begin to soften.
Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
Bring to a boil, then reduce heat to a simmer and add back the beef.
Partially cover and cook, stirring every hour or so, for 3 hours.
Cover the pot completely and cook, stirring every hour or so, for 3 hours.
Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
Taste and add salt and pepper as needed.