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4 pounds bottom round, trimmed and cut into 2 inch pieces or 4 pounds precut stew meat

1 cup all-purpose flour

⅓ cup olive oil

2 large yellow onions, chopped

1 6-ounce can tomato paste

1 cup dry red wine

1 pound Yukon gold potatoes, cut into

2-inch pieces (peel first, if desired)

8 ounces baby-cut carrots

1 14.5-ounce can beef broth

1 tablespoon kosher salt

1 tablespoon fresh thyme leaves or

1 teaspoon dried thyme

1 bay leaf

1 cup frozen peas, thawed


Heat oven to 350° F. Lightly coat the beef in the flour. Heat 3 tablespoons of the oil in a Dutch oven over medium-high heat. Add some of the beef to the pot, being careful not to crowd the pieces. Cook until browned, about 7 minutes per side. Transfer to a plate; set aside. Repeat with the remaining oil and beef. Reduce heat to medium, add the onions, and cook for 10 minutes. Add the tomato paste and stir. Add the wine and cook, stirring to scrape up any browned bits, for 1 minute. Add the beef,potatoes, carrots, broth, salt, thyme, and bay leaf.

Cover and bring to a boil. Transfer to oven. Cook until the beef is tender, 2 to 2½ hours. Remove and discard the bay leaf. Add the peas and cook over medium-high heat for 3 minutes. Ladle into individual bowls.

to freeze...

Omit the peas. 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 min-utes, adding the peas during the last 5 minutes.




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