Categories: Beef, Main Dish, Stew
Ingredients
- 3 lbs beef chuck roast, trimmed and cut into 1 1/2-inch cubes
- 3 tablespoons vegetable oil
- 2 onions, chopped
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup full-bodied red wine
- 2 cups low sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 medium red potatoes, peeled and cut into 1-inch cubes (about 1 1/2 pounds)
- 4 large carrots, peeled and cut into 1/4-inch slices (about 1 pound)
- 1 cup frozen peas, thawed (about 6 ounces)
- 1/4 cup minced fresh parsley
Directions
- Adjust oven rack to the lower-middle position and heat the oven to 300°.
- Dry the beef thoroughly on paper towels, then season it generously with salt and pepper.
- Heat 1 tablespoon of oil in a large ovenproof Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Add half the meat to the pot so that the individual pieces are close together but not touching.
- Cook, no moving the pieces until the sides touching the pot are well browned, 2-3 minutes.
- Using tongs, turn each piece and continue cooking until most sides are well browned, about 5 minutes.
- Transfer the beef to a medium bowl, add 1 tablespoon more oil to the pot, and swirl to coat the pan bottom.
- Brown the remaining beef; transfer the meat to the bowl and set aside.
- Reduce heat to medium; add the remaining oil to the empty Dutch oven, and swirl to coat the pan bottom.
- Add the onions and 1/4 teaspoon salt; cook, stirring often and vigorously, scraping the bottom of the pot with a wooden spoon to loosen browned bits, until the onions have softened, 4-5 minutes.
- Add the garlic; continue to cook for 30 seconds.
- Stir in the flour and cook until lightly colored, 1-2 minutes.
- Add in the wine, scraping up the remaining browned bits from the bottom and edges of the pot and stirring until the liquid is thick.
- Gradually add the broth, stirring constantly and scraping the pan edges to dissolve the flour.
- Add the bay leaves and thyme; bring to a simmer.
- Add the meat and return to a simmer; cover and place the pot in the oven; cook for 1 hour.
- Remove pot from oven and add the potatoes and carrots; cover and return to oven.
- Cook just until the meat is tender, about 1 hour.
- Remove from oven; add peas, cover, and let stand for 5 minutes.
- Stir in the parsley, discard bay leaves, adjust seasonings, and serve immediately.