Basic Beef Stew with Potatoes, Carrots and Peas

By ksgroves

Ingredients

• 3 pounds beef chuck, cut into 1 1/2-inch cubes
• 1 tsp. salt
• 1/2 tsp freshly ground pepper
• 3 tbs vegetable oil, divided
• 2 large onions chopped (about 2 cups)
• 3 cloves garlic, peeled, minced
• 3 tbs flour
• 1 cup red wine
• 1 can (14 1/2 oz) beef broth
• 2 bay leaves
• 4 carrots, peeled, cut into 1/2 inch thick slices
• 4 russet potatoes, peeled, cut into 1/2 inch thick slices
• 1 cup frozen peas
• 1/4 cup minced fresh parsley

Preparation

Step 1

Preheat the oven to 300 degrees. Season the meat with salt and pepper. Heat 2 tbs of oil in a Dutch oven over medium-high heat; add half the meat. Cook, turning until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, add additional oil if necessary.

Add the onions to the Dutch oven; cook, stirring until almost softened, 4-5 minutes. Reduce the heat to medium. Add garlic, cook, stirring 30 seconds. Stir in the flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits.

Add the 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 and cook until meat is nearly tender, 2-2 1/2 hours.

Add the 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.