Beef Stew With Potatoes, Carrots And Peas

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 lbs beef chuck, cut into 1 1/2-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 3 tablespoons vegetable oil
• 2 large onions, chopped (about 2 cups)
• 3 garlic cloves, minced
• 3 tablespoons flour
• 1 cup red wine
• 1 (14 1/2 ounce) can beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 carrots, peeled, cut into 1/2-inch thick slices
• 4 russet potatoes, peeled, cut into 1/2-inch slices
• 1 cup frozen peas
• 1/4 cup minced fresh parsley

Recipe

• 1 heat oven to 300°f.
• 2 season the meat with salt and pepper. heat 2 tablespoons of the oil in a dutch oven over medium-high heat; add half of the meat. cook, turning, until browned on all sides, about 5 minutes. transfer to a large plate. repeat with remaining meat, adding additional oil if necessary.
• 3 add onions to dutch oven; cook, stirring, until almost softened, 4-5 minutes. lower heat to medium. add garlic; cook, stirring 30 seconds. stir in flour; cook, stirring until lightly colored, 1-2 minutes. stir in wine, scraping up any browned bits. add beef broth, bay leaves and thyme; heat mixture to a simmer. add browned meat and any juices; heat to a simmer. cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours.
• 4 add carrots and potatoes, return to oven. cook until vegetables are tender, 30-45 minutes. stir in frozen peas; cook 5 minutes. stir in parsley just before serving.