I made this Sunday and it was even better as leftovers this evening. This is from America's Test Kitchen Family Cookbook. I have made some changes as noted.
1 2 pound boneless beef chuck roast, trimmed and cut into 1 1/2 in cubes (The recipe called for 3 pound but that was too much meat IMHO.)
Salt and pepper
3 tablespoons vegetable oil
2 onions, minced
1 tablespoon tomato paste
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup dry red wine
32 oz. beef stock (The recipe called for 16 oz. and that was not nearly enough juice for stew IMHO.)
1 tablespoon fresh minced thyme or 1 teaspoon dried
2 bay leaves
1 1/2 pounds red potatoes (about 5 medium), scrubbed and cut into 1 1/2 inch chunks
4 carrots, peeled and sliced about 1/2 inch thick
1 cup frozen peas
1. Adjust an oven rack to lower-middle position and heat oven to 300 degrees. Dry the beef with paper towels and season with salt and pepper. Heat one tablespoon of the oil in a large Dutch oven over medium-high heat until almost smoking. Brown half the meat, about 10 minutes, then transfer to a plate. Return the pot to medium-high heat and repeat with 1 more tablespoon of oil and the remaining meat. Transfer meat to plate.
2. Add the remaining tablespoon of oil to the empty pot and return to medium heat until shimmering. Add the onions and cook until softened, about 5 minutes. Stir in tomato paste and garlic. Add the flour and cook for 1 minute. Slowly stir in the wine, scrapping up any browned bits. Stir in the broth, thyme, and browned beef. Bring to a simmer, cover , and transfer to oven. Cook for one hour.
3. Stir in the potatoes, carrots, and peas. Cover and continue to cook in oven for 1 hour 15 minutes.
This is especially good with toasted sourdough bread! And as I said at the beginning, it makes excellent leftovers!
