Beef Stew

• 1/2 cup extra virgin olive oil
• 1/2 cup unbleached, all-purpose flour
• 2 pounds beef stew meat, cut into 5-inch cubes
• 1 small onion, peeled and finely chopped
• 4 cloves garlic, peeled
• Generous pinch dried thyme
• Few grinds black pepper
• One 28-ounce can tomatoes
• One 14-ounce can beef broth, or 2 cups homemade
• 1 cup red wine or brewed coffee
• 3 medium carrots, peeled and sliced 1/8-inch thick
• 4 large thin-skinned potatoes, such as White Rose or Yukon Gold, cut into 1/2-inch cubes
• One 10-ounce package frozen peas
• Kosher salt

1. In a large stew pot with a heavy base, cook the oil and flour over medium- high heat, stirring constantly, fat 6 to 8 minutes, or until the flour is nicely browned.
2. (If left unstirred for even a moment, the flour may burn; if it does, discard the roux and begin again.)
3. When you have a smooth, evenly browned base with no black specks, stir in the beef.
4. Add the onion, garlic, thyme, pepper, tomatoes, broth, and wine.
5. Bring the liquid to a boil, reduce the heat to medium-low, and cook for 1 hour, stirring from time to time to prevent sticking.
6. Add the carrots, potatoes, and peas and cook for 30 minutes longer, or until the potatoes are tender.
7. Add salt to taste.
8. At this point, the stew may be transported to the beach to be reheated over a charcoal fire or simply allowed to simmer a few minutes longer while the table is set.

extra virgin olive oil, unbleached, beef stew meat, onion, garlic, generous, black pepper, tomatoes, beef broth, red wine, carrots, thinskinned potatoes, kosher salt

Taken from www.cookstr.com/recipes/beef-stew (may not work)