Beef Stew

• 3 lb beef chuck, cut into cubes
• 1.5 teaspoon salt
• 1 Tablespoon vegetable oil
• 2 medium onions (~ 2 cups chopped)
• 3 cloves garlic, minced
• 3 Tablespoons flour
• 1.5 cups red wine
• 1.5 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 lb white button mushrooms, quartered
• 1 cup frozen pearl onions
• 1/4 cup parsley leaves, minced

1. Toss beef cubes in salt & pepper. Heat skillet on meidum heat w/ oil. Brown beef cubes in the oil; don't overcrowd, work in batches if needed. Remove to plate.
2. Add chopped onions to the juices in the pan and saute 4-5 minutes. Add garlic and cook 30 seconds longer. Stir in flour and cook until lightly colored, 1-2 minutes.
3. Stir in wine, scraping up any browned bits. Add stock, bay leaves, thyme and bring to a simmer. Add meat and return to simmer. Cover and place in oven @ 250 deg F for 2-2.5 hrs
4. Meanwhile, in the same pan saute mushrooms about 5-7 min, until browned and remove to plate. Add cooked pearl onions and saute until browned, 2-3 min.
5. Add mushrooms and onions to stew, when meat is almost done and return pot to oven. Cook 20-30 min longer. Stir in parsley, discard bay leaves & adjust seasonings

beef chuck, salt, vegetable oil, onions, garlic, flour, red wine, chicken stock, bay leaves, thyme, white button mushrooms, frozen pearl onions, parsley

Taken from www.epicurious.com/recipes/member/views/beef-stew-50141190 (may not work)