Ingredients
- 1-1/2 to 2 pounds beef chuck roast, trimmed and cut into 1-1/2 inch cubes
- 3 tbsp vegetable oil
- 2 medium onions, coarsely chopped
- 3 medium garlic cloves, minced
- 3 tbsp all purpose flour
- 1 cup red wine
- 2 cups beef or chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 4 large carrots, peeled and sliced 1/4" thick (or 1/2 of a small pkg of baby carrots)
- 1 cup frozen peas
Preparation
Step 1
1. Adjust an oven rack to the lower-middle position and heat oven to 300 degrees.
2. Season beef generously w/salt and pepper to taste.
3. Heat 1 tbsp of the oil in a large ovenproof Dutch oven over medium-high heat. Add half of the meat so that the individual pieces are close together but not touching. Cook, not moving the pieces until the sides touching the pot are well browned, 2 to 3 minutes. Using tongs, turn each piece and continue cookine until most sides are well browned, about 5 minutes longer. Transfer the beef to a bowl, and repeat with the other half of the beef, removing the beef to the bowl when browned.
4. Reduce heat to medium; add the remaining 1 tbsp oil to the empty Dutch oven and swirl to coat the pan bottom. Add the onions and ¼ tsp salt. Cook, stirring frequently and vigorously, scraping the pot bottom to loosen the browned bits, until the onions have softened, 4-5 minutes.
5. Add the garlic and continue to cook for about 30 seconds.
6. Stir in the flour and cook until lightly colored, 1 to 2 minutes.
7. Add the wine, scraping up the remaining browned bits from the bottom and edges of the pot and stirring until the liquid is thick.
8. Gradually add the broth, stirring constantly and scraping the pan endges to dissolve the flour.
9. Add the bay leaves and thyme, add the meat, and bring to a simmer. Cover and place the pot in the oven for 1 hour.
10. Remove the pot from the oven and add the potatoes and carrots. Cover and return the pot to the oven for an hour, or until the meat is just tender.
11. Add the peas, stir, and place back in oven for about 10 minutes.
12. Discard the bay leaves, adjust seasonings if needed, and serve immediately. Stew can be covered and refrigerated for up to 3 days.