Beef Stew
Adapted from Chicago Tribune, Raeanne Sazazen.
12.9.07

Serves 6 to 8

3 tablespoons vegetable oil
3.5 pounds boneless beef chuck, fat trimmed, cut into 1 1/2 - 2-inch cubes*
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
2 large onions, chopped
4 cloves garlic, minced*
3-4 tablespoons flour
1 1/2 cups full-bodied red wine
1 can (14 1/2 to 15 1/2 ounces) chicken broth
1 bay leaf
1 teaspoon dried Herbes de Provence*
6 small white potatoes, peeled, cut into 1-inch chunks*
3 large each: carrots, parsnips, peeled, cut into 1-inch chunks
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley leaves

1. Position an oven rack in the lower third of oven. Heat oven to 325 degrees. Heat 2 tablespoons of oil over medium-high heat in large Dutch oven or soup pot (not aluminum). Pat meat dry with paper towels. Cooking in batches, add meat to the pot in a single layer. Brown on all sides, seasoning with some of the salt and pepper while it cooks, about 5 minutes per batch. Repeat, using remaining tablespoon of oil if needed. Remove meat to a bowl; set aside.

2. Add onions to the same pot. Season with remaining salt and pepper. Saute until almost softened, about 5 minutes. Reduce heat to medium. Add garlic. Saute about 30 seconds. Stir in 3 tablespoons flour, 4 if a thicker gravy is desired; cook 1-2 minutes. Add wine, scraping up any browned bits on the bottom of the pot. Add chicken broth, bay leaf and thyme; heat to simmer. Add meat and accumulated juices; return to simmer. Cover and cook in oven for 1-1/2 to 2 hours. (If your pot is not oven-safe, leave the stew on the stovetop and simmer over low heat for the same amount of time.)

3. Remove pot from oven, add potatoes, carrots and parsnips; cover and return to oven (or continue to cook on stovetop). Simmer until meat and vegetables are tender, 45-60 minutes. Stir in peas and parsley; cover and return to heat source, cooking an additional 5 minutes. Serve immediately or, once cooled, cover and refrigerate up to 3 days. Reheat in a 350-degree oven or over low heat on the stovetop.

*Indicate changes from original recipe.

Note: Buy beef chuck and cut it yourself, do not buy pre-cut.
Note: I added sliced added mushrooms, once with the beef, again with the parsnip/potato/carrot.