1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, seasoning with salt and pepper. Set aside.

2. Add onion, garlic, carrots, potatoes, and celery to the pot. Cook for 5–7 minutes, until onion is softened.

3. Stir in tomato paste, Worcestershire sauce, thyme, bay leaves, salt, pepper, and cayenne (if using). Cook for 1 minute.

4. Return browned beef to the pot. Add beef broth, bring to a boil, then reduce heat and simmer covered for 1½–2 hours, until beef is tender.

5. Mix cornstarch and cold water in a small bowl to make a slurry. Stir into the stew and simmer for a few minutes until thickened.

6. Add peas and smoked turkey sausage (if using) during the last 5 minutes of cooking.

7. Remove bay leaves. Serve hot with crusty bread. So comforting!