Categories: Beef, Main Dish, Stew

Ingredients

• 3 lbs beef chuck roast, trimmed and cut into 1 1/2-inch cubes
• 3 tablespoons vegetable oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup full-bodied red wine
• 2 cups low sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 medium red potatoes, peeled and cut into 1-inch cubes (about 1 1/2 pounds)
• 4 large carrots, peeled and cut into 1/4-inch slices (about 1 pound)
• 1 cup frozen peas, thawed (about 6 ounces)
• 1/4 cup minced fresh parsley

Directions

1. Adjust oven rack to the lower-middle position and heat the oven to 300°.
2. Dry the beef thoroughly on paper towels, then season it generously with salt and pepper.
3. Heat 1 tablespoon of oil in a large ovenproof Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Add half the meat to the pot so that the individual pieces are close together but not touching.
5. Cook, no moving the pieces until the sides touching the pot are well browned, 2-3 minutes.
6. Using tongs, turn each piece and continue cooking until most sides are well browned, about 5 minutes.
7. Transfer the beef to a medium bowl, add 1 tablespoon more oil to the pot, and swirl to coat the pan bottom.
8. Brown the remaining beef; transfer the meat to the bowl and set aside.
9. Reduce heat to medium; add the remaining oil to the empty Dutch oven, and swirl to coat the pan bottom.
10. Add the onions and 1/4 teaspoon salt; cook, stirring often and vigorously, scraping the bottom of the pot with a wooden spoon to loosen browned bits, until the onions have softened, 4-5 minutes.
11. Add the garlic; continue to cook for 30 seconds.
12. Stir in the flour and cook until lightly colored, 1-2 minutes.
13. Add in the wine, scraping up the remaining browned bits from the bottom and edges of the pot and stirring until the liquid is thick.
14. Gradually add the broth, stirring constantly and scraping the pan edges to dissolve the flour.
15. Add the bay leaves and thyme; bring to a simmer.
16. Add the meat and return to a simmer; cover and place the pot in the oven; cook for 1 hour.
17. Remove pot from oven and add the potatoes and carrots; cover and return to oven.
18. Cook just until the meat is tender, about 1 hour.
19. Remove from oven; add peas, cover, and let stand for 5 minutes.
20. Stir in the parsley, discard bay leaves, adjust seasonings, and serve immediately.

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