- 6
Ingredients
- 3 pounds beef chuck -- cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes
- salt
- ground black pepper
- 2 tablespoons vegetable oil -- (2 to 3)
- 2 medium-large onions -- chopped (2 cups)
- 3 garlic cloves -- minced
- 3 tablespoons all-purpose flour
- 1 cup full-bodied red wine (Cabernet Sauvignon -- Côtes du Rhône, Zinfandel, Shiraz or Barolo)
- 2 cups homemade chicken broth or low-sodium canned broth
- 2 bay leaves
- 1 teaspoon dried thyme leaves
- 4 large carrots -- peeled and sliced 1/4 inch thick
- 1 cup frozen peas -- (6 ounces) thawed
- 1/4 cup minced fresh parsley leaves
Preparation
Step 1
Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.