The Best Beef Stew

• 3 lb. beef chuck, cut into 1-inch cubes
• 2 c. chopped onion (rather finely chopped)
• 3 cloves finely chopped garlic
• 1 c. dry red wine (a Cabernet, Merlot, Pinot Noir, etc. would be good)
• 2 c. canned chicken broth (I used a 15 oz. can and filled the remaining with water)
• 3 Tbsp. cooking oil (corn, vegetable or olive)
• 1 tsp. pepper
• 1 tsp. salt
• 3 heaping Tbsp. flour
• 1 tsp. thyme
• 4 medium-sized potatoes, cut in 1-inch cubes
• 4 medium-sized carrots, cut in 1-inch pieces
• 1 c. frozen peas
• 2 Tbsp. dried parsley

1. Pat dry all of the beef cubes (important because the meat will brown quite well this way); season the meat with a mixture of the salt and pepper. Heat 2 tablespoons of oil in a Dutch oven until it is quite hot but not smoking. Arrange the meat in a single layer; don't crowd the meat and brown it well on all sides. This may take 2 or 3 separate brownings.

beef chuck, onion, garlic, red wine, chicken broth, cooking oil, pepper, salt, flour, thyme, potatoes, carrots, frozen peas, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52940 (may not work)