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
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.