Ingredients: |
Ingredients: 3 lbs beef chuck, cut into 1 1/2 inch cubes 1 1/2 tsp salt 1 tsp ground pepper 3 Tbsp vegetable oil 2 medium -large onions, chopped coarse (about 2 cups) 3 garlic cloves, minced 3 Tbsp flour 1 cup full bodied red wine 2 cups chicken stock or low sodium chicken broth 2 bay leaves 1 tsp dried thyme leaves 6 small boiling potatoes, peeled and halved 4-6 large carrots, peeled and sliced 1/4 inch thick 1 cup frozen peas ( 6 oz), thawed 1/4 cup minced fresh parsley leaves
|
Directions: |
Directions:Heat oven to 250 degrees. Place cut beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat.
Heat 2 Tbsp of the oil over medium -high heat in large nonreactive soup kettle (if the kettle is less than 10 " in diameter you may need to cook the meat in 3 batches rather than 2).
Add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside.
Add onions to now empty kettle; saute until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to saute about 30 seconds longer. Stir in four; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer, Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.
Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, 1 1/2 to 2 hours. Remove stew from oven. (Can be cooled, covered and refrigerated up to 3 days)
Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings and serve. |