Hearty Beef Stew

Ingredients

• 2 1/2 lb beef chuck, cut in 1 1/2-inch cubes
• 2 tsp salt
• 3 tbsp all-purpose flour
• 3 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 3 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 sprigs thyme
• 1 1/2 lb Yukon Gold potatoes, chunked
• 4 carrots, chunked
• 1 cup frozen peas

Instructions

1. Season the beef with salt and toss with the flour. Brown in batches in the oil in a Dutch oven over medium-high. Remove.
2. Lower the heat, cook the onion 5 minutes, then the garlic and tomato paste 1 minute.
3. Pour in the wine and scrape up the browned bits. Add the broth, Worcestershire, thyme and the beef.
4. Cover and simmer gently (or bake at 325°F / 165°C) for 1 1/2 hours.
5. Add the potatoes and carrots and cook 45 minutes more until everything is tender. Stir in the peas for the last 5 minutes.