Classic Beef Stew

Ingredients

• 2 cups baby carrots 
• 1  bay leaf 
• 2 cups beef broth 
• 4 pounds bottom round trimmed cut into 2-inch pieces well
• 1 cup cooking wine dry red
• 1 cup flour all-purpose
• 1 tablespoon kosher salt 
• 0.3 cup olive oil plus more if needed)
• 2 cups onions diced
• 1 cup peas frozen thawed
• 1 pound potatoes cut into 2-inch pieces ( 4 cups)
• 1 teaspoon thyme leaves dried
• 6 ounce tomato paste canned

Equipment

• frying pan
• sauce pan
• ladle
• oven
• stove
• microwave
• dutch oven

Directions

1. Coat the beef in the flour.
2. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary.
3. Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven.
4. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole.
5. Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf. Cook in the casserole in a 325 F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary.
6. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.To Freeze: Omit the peas.
7. Let the stew cool, then ladle it into resealable freezer bags. Store for up to 3 months.To Reheat: Thaw the stew overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for about 20 minutes, adding the peas during the last 5 minutes.