Serves 6 to 8
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 3 batches.
3 tablespoons vegetable oil
3 tablespoons flour
3 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and ground black pepper
2 medium-large onions, chopped (2 cups)
3 garlic cloves, minced
1 cup full-bodied red wine
2 cups chicken broth
2 bay leaves
1 teaspoon dried thyme leaves
4 large carrots, peeled and sliced 1/4-inch thick
1 cup frozen peas (6 ounces), thawed
1/4 cup minced fresh parsley
Heat oven to 200 degrees. Place meat chunks in a large bowl. Sprinkle with 11/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil in a large nonreactive soup kettle; add meat chunks to pan in 2 batches. Brown meat on all sides, about 5 minutes per batch, adding an additional tablespoon of oil if necessary. Add onion to the now empty pan; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine; scraping up any browned bits that may have stuck to the pan. Add chicken stock, bay leaves, thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer until meat is just tender, 2 1/2 to 3 hours. (Can be cooled, covered, and refrigerated up to 3 days.)
Before serving, bring 1 inch water to boil in a steamer pot. Place carrots in a steamer basket and lower into pot. Steam until just tender, about 6 minutes.
Add steamed carrots and peas to the fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings, and serve.