Beef Stew With Potatoes, Carrots and Peas

Name: Beef Stew With Potatoes, Carrots and Peas
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 serving(s)
Ingredients: 3 lbs beef chuck, cut into 1 1/2-inch cubes; 1 teaspoon salt; 1/2 teaspoon fresh ground pepper; 3 tablespoons vegetable oil; 2 large onions, chopped (about 2 cups); 3 garlic cloves, minced; 3 tablespoons flour; 1 cup red wine; 1 (14 1/2 ounce) can beef broth; 2 bay leaves; 1 teaspoon dried thyme; 4 carrots, peeled, cut into 1/2-inch thick slices; 4 russet potatoes, peeled, cut into 1/2-inch slices; 1 cup frozen peas; 1/4 cup minced fresh parsley

Submitted by EmilyStrikesAgain

"Very simple stew that can be cooked on the stove. You can even prepare the stew through step 3 and then refrigerate, covered, for up the three days! Stews always taste better the next day anyway."

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Ready In:: 3hrs 30mins
Ingredients:: 15
Serves:: 8

ingredients

3 lbs beef chuck, cut into 1 1/2-inch cubes
1 teaspoon salt
¹⁄₂ teaspoon fresh ground pepper
3 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
3 tablespoons flour
1 cup red wine
1 (14 1/2 ounce) can beef broth
2 bay leaves
1 teaspoon dried thyme
4 carrots, peeled, cut into 1/2-inch thick slices
4 russet potatoes, peeled, cut into 1/2-inch slices
1 cup frozen peas
¹⁄₄ cup minced fresh parsley

directions

Heat oven to 300°F.
Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
Add onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Lower heat to medium. Add garlic; cook, stirring 30 seconds. Stir in flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours.
Add carrots and potatoes, return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.

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RECIPE SUBMITTED BY

EmilyStrikesAgain

I'm a 24 year old who works in the Chicago theater community. I have a little bit of a food obsession and love to plan meals, cook for myself, cook for my girlfriend, and cook for large groups of people. My friends and I have a weekly "Food Club" where I make them food and they bring me booze. It's pretty much awesome- I get to cook and eat AND get free beer. It changes weekly depending what's cooking, but we have Grill Club, Chili Club, Taco Club, Soup Club- you get the idea. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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