Hearty Beef Stew with Green Peas and Carrots

• 3 pounds beef chuck, cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes
• salt
• ground black pepper
• 2-3 tablespoons vegetable oil
• 2 medium-large onions, chopped (2 cups)
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup full-bodied red wine (Cabernet Sauvignon, Cotes du Rhone, Zinfandel, Shiraz or Barolo)
• 2 cups homemade chicken broth or low-sodium canned broth
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 4 large carrots, peeled and sliced 1/4 inch thick
• 1 cup (6 ounces) frozen peas, thawed
• 1/4 cup minced fresh parsley leaves

1. Preheat oven to 200F.
2. Place meat in a large bowl.
3. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat.
4. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches.
5. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary.
6. Transfer meat to a platter.
7. Add onions to pot; saute until almost softened, 4 to 5 minutes.
8. Reduce heat to medium and add garlic; continue to saute for about 30 seconds longer.
9. Stir in flour and cook until lightly colored, 1 to 2 minutes.
10. Stir in wine, scraping up any browned bits that may have stuck to pan.
11. Add chicken broth, bay leaves and thyme; bring to simmer.
12. Add meat and return to a simmer.
13. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours.
14. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
15. Before serving, bring 1 inch water to a boil in a steamer pot.
16. Place carrots in steamer basket and lower into pot.
17. Steam until just tender, about 6 minutes.
18. Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes.
19. Stir in parsley, adjust seasonings and serve.

beef chuck, salt, ground black pepper, vegetable oil, onions, garlic, allpurpose, fullbodied red wine, chicken broth, bay leaves, thyme, carrots, frozen peas, parsley

Taken from www.epicurious.com/recipes/food/views/hearty-beef-stew-with-green-peas-and-carrots-15423 (may not work)