Hearty Beef Stew

Name: Hearty Beef Stew
Ingredients: 3 pounds, chuck-eye roast, cut into 1 1/2-inch cubes; 1 1/2 teaspoons, table salt; 1 teaspoon, ground black pepper; 3 tablespoons, vegetable oil; 2 , medium onions, chopped coarse (about 2 cups); 3 medium cloves, garlic, minced; 3 tablespoons, unbleached all-purpose flour; 1 cup, red wine (preferably full-bodied); 2 cups, low-sodium chicken broth; 2 , bay leaves; 1 teaspoon, dried thyme; 6 , small boiling potatoes, peeled and halved; 4 , large carrots, peeled and sliced 1/4-inch thick; 1 cup, frozen peas (6 ounces), thawed; 1/4 cup, minced fresh parsley leaves

Main Courses
Vegetables
Potatoes
Beef
Stews

Appears in Cook's Illustrated January/February 1996, America's Test Kitchen TV

Choose chuck, use a combination of broth and wine, and thicken at the beginning for a simple but intensely flavored stew.

SERVES 6 to 8

TIME 2¾ hours

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