Ingredients
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 pounds beef stew meat (well marbled)
2 tablespoons extra virgin olive oil
1 yellow onion diced
2 garlic cloves minced
1/4 cup all-purpose flour
1 cups red wine
2 tablespoons tomato paste
8 cups beef broth
4 medium carrots peeled and cut into one-inch pieces
2 bay leaves
1/2 teaspoon dried thyme
1 pound russet potatoes unpeeled and cut into one inch chunks
1 cup frozen peas (keep in the freezer until just before stirring in)
Instructions
Season the beef with salt and pepper.
Heat oil in the base of a large dutch oven. Brown the meat in batches, cooking for a few minutes on each side. Remove the meat and set aside.
Add in the onion and garlic and saute until the onion is translucent about 5 minutes.
Whisk in the flour. Then slowly whisk in the red wine, scraping up the browned bits.
Whisk in the tomato paste. Return the beef to the dutch oven. Then add in the beef broth, bay leaves, thyme, carrots, and potatoes and bring to a boil. Reduce to a simmer, and cook uncovered for 30 minutes.
Taste, and add more salt and pepper as needed.
Stir in the frozen peas and allow them to cook through about one minute.