Hearty Beef Stew

• 3 pounds beef chuck, cut into 1 1/2-inch cubes
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 2 medium-large onions, chopped coarse (about 2 cups)
• 3 garlic cloves, minced
• 3 tablespoons flour
• 1 cup full-bodied red wine
• 2 cups chicken stock or low-sodium chicken-flavored broth
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 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

Make this stew in a large, heavy-bottomed soup kettle measuring at least ten inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches rather than two.

1. Heat oven to 250 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; saute until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to saute about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer. Cover and place in oven; simmer about 1 hour.

2. Remove kettle from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, 1 1/2 to 2 hours. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.)

3. Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.

variations:

BEEF STEW WITH BACON, MUSHROOMS, AND PEARL ONIONS

Rather than the portions of liquid in Hearty Beef Stew, use equal portions of red wine and stock (one and one-half cups of each). Instead of the frozen pearl onions called for here, you can use an equal amount of fresh pearl onions that have been blanched, peeled, and steamed.

1. Follow recipe for Hearty Beef Stew, making the following changes: Before preparing beef, fry 4 ounces sliced bacon, cut into small dice, in bottom of kettle until brown and crisp. Drain bacon, reserving bits and drippings. Substitute drippings for oil when browning meat. Return bacon to kettle with stock, bay leaves, and thyme.

2. Omit potatoes, carrots, and peas. Heat 2 tablespoons of reserved drippings in large skillet until hot and add 1 pound white mushrooms, quartered; saute over high heat until browned, 5 to 7 minutes. Remove from skillet, then add 1 cup (8 ounces) frozen pearl onions, cooked according to package directions. Saute until lightly browned, 2 to 3 minutes. When meat is almost tender, 2 to 2 1/2 hours, add mushrooms and pearl onions to stew. Cover and return to oven. Cook until meat and pearl onions are tender, 20 to 30 minutes longer. Stir in parsley, adjust seasonings, and serve.

BEEF STEW WITH TOMATOES, ORANGE ZEST, AND OLIVES

1. Follow recipe for Hearty Beef Stew, making the following changes: Substitute 1 cup chopped tomatoes with their juice for 1 cup of the stock. Add two strips orange zest when adding stock. Substitute equal portion herbes de Provence for the thyme.

2. Omit potatoes, carrots, and peas. Stir in 1 cup black olives such as Kalamata to fully cooked stew. Cover and let stand 5 minutes. Stir in parsley, adjust seasonings, and serve.

BEEF STEW WITH TOMATOES, CINNAMON, AND CLOVES

1. Follow recipe for Hearty Beef Stew, making the following changes: Stir in 1 tablespoon tomato paste after flour has colored. Substitute 1 cup tomatoes for 1 cup of the stock and add 1 teaspoon ground cinnamon and 1/8 teaspoon ground cloves along with stock, bay leaves, and thyme.

2. Omit potatoes, carrots, and peas. Heat 1 tablespoon oil in medium skillet; add 1 cup frozen pearl onions, cooked according to package directions, and sauté until lightly browned, 2 to 3 minutes. When meat is almost tender, 2 to 2 1/2 hours, add pearl onions and 1/3 cup currants to stew. Cover and return to oven. Cook until meat and pearl onions are tender, 20 to 30 minutes longer. Stir in parsley, adjust seasonings, and serve.

6 servings