Hearty Beef Stew

I find Tide and Thyme to be my cooking kindred spirit. She lives in Maryland, which is where I am from originally, and even better, lives on the wonderful Eastern Shore.  I have several beef stew recipes, two years of Colorado living will do that, but as soon as she posted this recipe, I knew I needed to try it.  Even though "winter" now means a cold snap in the 60s (brrrr...) is rolling through town.  Miss F picked out all the potatoes, naturally, but C and I really enjoyed this aptly titled hearty beef stew.

Hearty Beef Stew

1 ½ pounds beef chuck roast, trimmed and cut into 1 inch cubes
Salt and ground pepper
1 ½ tablespoons vegetable oil, divided
¼ teaspoon salt
1 onion, chopped
2 garlic cloves, minced
2 tablespoons flour
½ cup dry red wine
1 cup beef broth
1 bay leaf
½ teaspoon dried thyme
3 red potatoes, peeled and cut into 1-inch cubes
½ pound carrots, peeled and sliced ¼ inch thick
1 cup frozen peas

Season beef generously with salt and pepper. Heat 1 tablespoon oil in heavy-bottomed pot over medium high heat. Add the meat so that pieces are not touching and cook not moving until brown, about 2 to 3 minutes. Use tongs and rotate pieces until all sides are browned, about 5 minutes more. Transfer beef to medium bowl.

Reduce heat to medium and the remaining oil to now empty pan and swirl to coat bottom. Add onions and ¼ tsp salt and cook, scraping bottom of pan for brown bits until softened, about 5 minutes. Add garlic and continue to cook for 30 seconds more. Stir in the flour and cook until lightly colored, about 1 minute more. Add wine, scraping the bottom and stirring until thick and flour is dissolved. Slowly add the beef broth, stirring constantly, scraping up the remaining browned bits on bottom of pan. Add bay leaves and thyme and return to simmer. Add beef, return to simmer, reduce heat to low, and cover. Simmer for 1 hour. Add potatoes and carrots, leave uncovered, increase heat to medium and cook for additional hour. Add the peas, reduce heat to low, cover and simmer for 5 min. Discard bay leaves, and season with salt and pepper to taste before serving.

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