Red Wine-Marinated Beef Stew

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black divided freshly ground
• 0.5 cup carrots thinly sliced
• 2 pound chuck roast boneless trimmed cut into 1-inch cubes
• 1 pound cremini mushrooms halved
• 3 cups cooking wine dry red
• 1 ounce flour all-purpose
• 0.3 cup parsley fresh chopped
• 2  garlic cloves minced
• 2 cups less-sodium beef broth 
• 1.5 cups onion vertically sliced 1 medium
• 5  parsley sprigs 
• 1 teaspoon salt divided
• 5  thyme sprigs 

Equipment

• bowl
• frying pan
• knife
• ziploc bags
• measuring cup
• dutch oven
• colander
• cheesecloth

Directions

1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Combine cheesecloth bag, wine, and the next 4 ingredients (through beef) in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours. Strain beef mixture through a colander over a bowl, reserving marinade; drain well. Set cheesecloth bag aside.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
4. Add beef mixture to pan; saut 6 minutes or until browned, stirring occasionally.
5. Remove beef mixture from pan.
6. Add mushrooms to pan; saut 3 minutes or until lightly browned, stirring occasionally. Return beef mixture to pan. Lightly spoon flour into a dry measuring cup; level with a knife.
7. Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 1 minute, stirring constantly.
8. Add reserved marinade, cheesecloth bag, and broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
9. Sprinkle with chopped parsley. Discard cheesecloth bag.