Name: Hearty Beef Stew with Green Peas and Carrots
Yield: Serves 6 to 8
Ingredients: 3 pounds beef chuck, cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes; salt; ground black pepper; 2-3 tablespoons vegetable oil; 2 medium-large onions, chopped (2 cups); 3 garlic cloves, minced; 3 tablespoons all-purpose flour; 1 cup full-bodied red wine (Cabernet Sauvignon, Côtes du Rhône, Zinfandel, Shiraz or Barolo); 2 cups homemade chicken broth or low-sodium canned broth; 2 bay leaves; 1 teaspoon dried thyme leaves; 4 large carrots, peeled and sliced 1/4 inch thick; 1 cup (6 ounces) frozen peas, thawed; 1/4 cup minced fresh parsley leaves

This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches. I like mashed potatoes with my stew. If you prefer potato chunks in your stew, boil them separately and add them to the pot with the carrots and peas.

Recipe notes

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