3 lb(s) beef chuck, cut into 1 1/2" cubes
3 tbsp vegetable oil
2 whole medium onions, chopped
3 clove garlic, minced
3 tbsp all-purpose flour
1 cup full-bodied red wine (Cabernet Sauvignon, Shiraz)
2 cup homemade chicken broth or low sodium canned broth
2 leaf/leaves bay
1 tsp dried thyme leaves
4 whole large carrots, peeled and sliced 1/4" thick
1 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Preheat oven to 200 degrees.
Place meat in a large bowl.
Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat.
Heat 2 tablespoons oil over medium-high heat in a large non-reactive soup kettle; add meat to pan in two batches.
Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary.
Transfer meat to a platter.
Add onions to pot; saute until almost softened, 4 to 5 minutes.
Reduce heat to medium and add garlic; continue to saute for about 30 seconds longer.
Stir in flour and cook until lightly colored, 1 to 2 minutes.
Stir in wine, scraping up any browned bits that may have stuck to pan.
Add chicken broth, bay leaves and thyme; bring to a simmer.
Add meat and return to a simmer.
Cover and place in oven, and simmer until meat is just tender, 2 1/2 - 3 hours (Stew can be cooled at this point, covered and refrigerated up to 3 days).
Before serving, bring 1 inch water to a boil in a steamer pot.
Place carrots in steamer basket and lower into pot.
Steam until just tender, about 6 minutes.
Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes.
Stir in parsley, adjust seasonings and serve.