Beef Stew

Like grandma used to make.

• Ready In: 2 hrs 25 mins
• Serves: 6-8

Ingredients

• 3  lbs beef, cut into 1 1/2-inch cubes
• 1 1⁄2 teaspoons table salt
• 1  teaspoon ground black pepper
• 3  tablespoons  vegetable oil
• 2  cups onions, chopped coarse (about 2 medium)
• 3  medium garlic cloves, minced
• 3  tablespoons all-purpose flour
• 1  cup red wine
• 2  cups low sodium chicken broth
• 2  bay leaves
• 1  teaspoon dried thyme
• 6  small boiling potatoes, peeled and halved
• 4  large carrots, peeled and sliced 1/4-inch thick
• 1  cup  frozen peas, thawed (6 ounces)
• 1⁄4 cup fresh parsley leaves, minced

Directions

1. Heat oven to 300 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive ducth oven; add beef to pot in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.
2. Remove pot from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.).
3. Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.