Hearty Beef Stew - ATK

Created by ATK to keep things simple without compromising the stew's deep, complex flavor. 

• Ready In: 1 hr 45 mins
• Serves: 6-8

Ingredients

• 3  lbs  chuck-eye  roast, cut into 1 1/2-inch cubes
• 1 1⁄2 teaspoons table salt
• 1  teaspoon ground black pepper
• 3  tablespoons  vegetable oil
• 2  medium onions, chopped coarse (about 2 cups)
• 3  medium garlic cloves, minced
• 3  tablespoons all-purpose flour
• 1  cup red wine (preferably full-bodied Cabernet Sauvignon, French Bordeaux)
• 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  minced fresh parsley leaves

Directions

1. Make this stew in a large, heavy-bottomed soup kettle measuring at least ten inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches rather than two.
2. 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 soup kettle; add beef to kettle 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.
3. Remove kettle from oven, add potatoes and carrots.  Cover and return kettle to oven. Simmer until meat is just tender, about 1 hour. Remove stew from oven.
4. Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings and serve over rice.