Beef Stew

TO MAKE AHEAD This stew can be prepared through step 3, cooled, covered, and refrigerated for up to 3 days. Reheat over low heat, adding additional water or broth to adjust the consistency, before proceeding with step 4.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Dry the beef with paper tow-els, then season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes, then transfer to a plate. Return the pot to medium-high heat and repeat with 1 tablespoon more of the oil and the remaining beef.

Step 2

Add the remaining tablespoon oil to the empty pot and return to medium heat until shimmering. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Add the flour and cook for 1 minute. Slowly stir in the wine, scraping up any browned bits. Stir in the broth, thyme, bay leaves, and browned beef along with any accumulated juices. Bring to a simmer, cover, and transfer the pot to the oven. Cook for 1 hour.

Step 3

Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef is tender, about 1 hour.

Step 4

Remove the pot from the oven and discard the bay leaves. Stir in the peas and let stand off the heat for 5 min-utes. Season with salt and pepper to taste before serving.