Herby Beef Stew

4 tbsp vegetable oil
2 onions, chopped
4 large carrots, thickly sliced
3lbs braising steak, cubed
3tbsp plain flour
750ml unsalted beef stock
250ml strong black coffee
2 tsp dried oregano
1 bay leaf
4oz fresh or frozen peas
mashed potatoes to serve

Heat 2 tbsp of oil in a large saucepan. Add the onions and carrots and cook over a medium heat for 8 minutes, until softened and lightly browned. Remove the vegetables with a spoon, transfer to a plate and reserve.
Add another 1 tbsp of oil to the pan and add the beef cubes. Increase the heat and cook until browned all over. Return the vegetables to the pan and stir in the flour and the remaining oil. Cook stirring constantly for a minute. Then add the beef stock, coffee, oregano and bay leaf. Bring to the boil and cook stirring often, until thickened. Reduce the heat to very low. Cover the pan and allow stew to simmer for about 1 1/2 hours until the beef is tender. Add the peas and simmer for a futher 5-10 minutes. Discard the bay leaf and taste to adjust seasoning.
Serve hot with mashed potatoes