Beef Stew

Directions

1. 1
   Heat oven to 300 degrees.
2. 2
   Place beef cubes in large bowl.
3. 3
   Sprinkle with salt and pepper; toss to coat.
4. 4
   Heat 2 tablespoons of the oil over medium-high heat in large nonreactive ducth oven; add beef to pot in two separate batches.
5. 5
   Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed.
6. 6
   Remove meat and set aside.
7. 7
   Add onions to now empty kettle; saute until almost softened, 4 to 5 minutes.
8. 8
   Reduce heat to medium and add garlic; continue to saute about 30 seconds longer.
9. 9
   Stir in flour; cook until lightly colored, 1 to 2 minutes.
10. 10
    Add wine, scraping up any browned bits that may have stuck to kettle.
11. 11
    Add stock, bay leaves, and thyme; bring to simmer.
12. 12
    Add meat; return to simmer.
13. 13
    Cover and place in oven; simmer about 1 hour.
14. 14
    Remove pot from oven, add potatoes and carrots, cover, and return to oven.
15. 15
    Simmer until meat is just tender, about 1 hour.
16. 16
    Remove stew from oven.
17. 17
    (Can be cooled, covered, and refrigerated up to 3 days.
18. 18
    ).
19. 19
    Add peas and allow to stand 5 minutes.
20. 20
    Stir in parsley, adjust seasonings, and serve.