Hearty Beef Stew

americastestkitchen.com

E Bauer

3 pounds chuck-eye roast, cut into 1 ½-inch cubes

1 ½ teaspoons table salt

1 teaspoon ground black pepper

3 tablespoons vegetable oil

2 medium onions, chopped coarse (about 2 cups)

3 medium cloves garlic, minced

3 tablespoons unbleached all-purpose flour

1 cup red wine (preferably full-bodied)

2 cups low-sodium chicken broth

2 bay leaves

1 teaspoon dried thyme

6 small boiling potatoes, peeled and halved

4 large carrots, peeled and sliced ¼-inch thick

1 cup frozen peas (6 ounces), thawed

¼ cup minced fresh parsley leaves

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