Beef Stew

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs beef, cut into 1 1/2-inch cubes
• 1 1/2 teaspoons table salt
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 2 cups onions, chopped coarse (about 2 medium)
• 3 medium garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup red wine
• 2 cups low sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 6 small boiling potatoes, peeled and halved
• 4 large carrots, peeled and sliced 1/4-inch thick
• 1 cup frozen peas, thawed (6 ounces)
• 1/4 cup fresh parsley leaves, minced

Recipe

• 1 heat oven to 300 degrees. place beef cubes in large bowl. sprinkle with salt and pepper; toss to coat. heat 2 tablespoons of the oil over medium-high heat in large nonreactive ducth oven; add beef to pot 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; sauté until almost softened, 4 to 5 minutes. reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. stir in flour; 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.
• 2 remove pot from oven, add potatoes and carrots, cover, and return to oven. simmer until meat is just tender, about 1 hour. remove stew from oven. (can be cooled, covered, and refrigerated up to 3 days.).
• 3 add peas and allow to stand 5 minutes. stir in parsley, adjust seasonings, and serve.