Freda's Beef Stew

This one is from a cookbook I bought used a few years ago: Cold Weather Cooking, by Sarah Leah Chase.  Today was one of the first downright chilly mornings, and stew just sounded good....

2 T olive oil
1 large or two medium onions, chopped
2 cloves garlic, minced
1 bay leaf
2- 2 1/2 lbs beef, bottom round or sirloin, cut into 1.5" pieces
 8-12 oz tomato sauce
3-4 cups beef broth
1 t Worcestershire sauce
Salt and freshly ground pepper to taste
8 oz carrots, sliced
6 ribs celery, thinly sliced
8 oz pearl onions, peeled, or 2 more medium onions, roughly chopped
About 5 small potatoes, cut into 1" chunks
 8 oz frozen peas

Heat the olive oil in a Dutch oven and add the first onion, the garlic and the bay leaf.  Saute over medium heat for about 7 minutes, until soft and translucent.  Set the onion mixture aside, and add the meat, searing until brown on all sides, about 7 more minutes.

Return the onion mixture to the pot, and add tomato sauce, just enough broth to cover the meat, Worcestershire sauce, salt and pepper.  Reduce heat to a simmer, cover the pot, and cook 30 minutes, stirring occasionally.

Add all remaining ingredients except the peas, and enough additional broth to cover.  Cook over low heat for an additional hour and a half.  Add more beef broth, or perhaps wine if the stew ever seems to be too dry.  Add the peas about five minutes before serving.

Biscuits, or sour dough bread may be served with the stew if you wish.