Parker's Beef Stew

From Barefoot Contessa Back to Basics
Serves 6

*2 1/2 lbs. beef chuck, cut into 1 1/4 inch cubes
*1 bottle red wine such as Cabernet Sauvignon
*2 whole garlic cloves, smashed
*3 bay leaves
*6 oz. bacon, cut into 1 inch pieces
*2 cups plus 2 tbsp flour
*salt and freshly ground pepper
*2 cups chopped yellow onions
*olive oil
*6 garlic cloves, minced
*1 lb. small potatoes, halved or quartered
*1 lb. carrots, peeled and cut diagonally into 1 1/2 inch chunks
*1 can beef stock
*1 large branch fresh rosemary
*1/2 cup sun-dried tomatoes in oil, drained and sliced
*2 tbsp Worcestershire sauce
*1 10 oz. package frozen peas

1. Place the beef in a bowl with the red wine, garlic cloves and bay leaves. Cover the bowl and marinate the beef in the refrigerator overnight.

2. Brown the bacon in a large saute pan for 5-7 minutes over medium-low heat. Transfer to a Dutch oven.

3. Combine two cups of the flour, 1 tbsp salt and 1 tbsp pepper in a bowl. Lift the beef over the marinade, discard the bay leaves and garlic, saving the marinade. In batches, dredge the beef cubes in the flour mixture and shake off the excess. In the same saute pan, brown half the beef over medium heat for 5-7 minutes, turning to brown all sides. Place the browned beef in the Dutch oven with the bacon and brown the remaining beef. Add the second batch to the Dutch oven.

4. Preheat the oven to 300 degrees.

5. Lower the heat under the saute pan to medium-low, add the onions, and cook for 5 minutes, adding olive oil, if necessary. Add the carrots and potatoes and cook 5 more minutes. Place all the vegetables in the Dutch oven.

6. Add 2 1/2 cups of the marinade (discard the rest) to the saute pan and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits. Add the beef stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tbsp salt and 2 tsp pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat. Cover the pot and place it in the oven for 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling instead of simmering, lower the heat to 275.

7. When the stew is done and the meat is tender, discard the rosemary branch. Ladle one cup of the pan juices into a bowl and whisk in the remaining 2 tbsp flour. Pour it back into the stew, stir gently and simmer for 3 minutes, until thickened. Stir in the frozen peas, season to taste, and serve.