Beef Stew

Hearty Beef Stew
3 pounds 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 cloves garlic , minced
1/3 cup unbleached all-purpose flour
1 cup red wine (preferably full-bodied)
4 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 (6 ounces), thawed
1/4 cup minced fresh parsley leaves

1. Start with the Beef Cubes

· Preheat the oven to 400 degrees F.

· Put the flour in the plastic bag and add the beef cubes. Seal the bag and then shake to coat each cube evenly with flour. Let the coated beef sit in the plastic bag until the oven is hot.

· When the oven is hot, arrange the floured beef cubes on the cookie sheet and cook in the oven for 20 minutes.

· Remove the sheet from the oven, turn the pieces of beef, and return the sheet to the oven for another 20 minutes. After beef is done, remove from cookie sheet. Reduce oven to 300 degrees, and then deglaze the sheet pan with red wine and scrape up all the brown bits on pan.

2. 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. Add the wine from cookie sheet. Add stock, bay leaves, salt and pepper, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 2 hours or until meat is almost tender.
3. Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 1.5 hour. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.)
4. Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.