BEEF STEW WITH POTATOES, CARROTS AND PEAS

Beef Stew With Potatoes, Carrots and Peas image

Provided by EmilyStrikesAgain

Categories Stew

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 15

3 lbs beef chuck, cut into 1 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
3 tablespoons flour
1 cup red wine
1 (14 1/2 ounce) can beef broth
2 bay leaves
1 teaspoon dried thyme
4 carrots, peeled, cut into 1/2-inch thick slices
4 russet potatoes, peeled, cut into 1/2-inch slices
1 cup frozen peas
1/4 cup minced fresh parsley

Steps:

Heat oven to 300°F.
Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
Add onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Lower heat to medium. Add garlic; cook, stirring 30 seconds. Stir in flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours.
Add carrots and potatoes, return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.