Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless beef chunks
- 3 large carrots (cut into one inch pieces)
- 3 cloves garlic (crushed)
- 1 large onion (cut into one inch pieces)
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 3/4 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups dry red wine
- 4 sprigs fresh thyme
- 2 packages (10 ounces) mushrooms
- 1 bag frozen peas
Preparation
Step 1
In a 5 to 6 quart Dutch oven, heat oil on medium-high until hot. Pat beef dry with paper towels. Add beef, in two batches, and cook 5 to 6 minutes per batch or until well browned on all sides. With slotted spoon transfer beef to medium bowl. Preheat over to 325.
To drippings in Dutch oven, add carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Stir in flour, tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper; cook one minute, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
Return meat and any juices in bowl to Dutch oven. Add thyme and mushrooms; heat to boiling. Cover and bake 1 1/2 hours or until meat is fork-tender, stirring once. Discard thyme springs. Just before stew is done, cook peas as directe and stir into meat.