3 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
Salt and ground pepper
3 tablespoons vegetable oil, divided
1/4 teaspoon salt
2 medium onions, chopped (about 2 cups)
3 medium garlic cloves, minced
3 tablespoons unbleached all-purpose flour
1 cup dry red wine
2 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
4 medium red potatoes, peeled and cut into 1-in. cubes
4 large carrots (about 1 lb.), peeled and sliced
1/4 in. thick 1 c. frozen peas
Dry beef thoroughly and season generously with salt and pepper.
Heat 1 tablespoon oil in heavy-bottomed pot over medium high heat. Add half the meat so that pieces are not touching and cook not moving until brown (about 2-3 min). Use tongs and rotate pieces until all sides are browned (about 5 additional min.). Transfer beef to medium bowl and add another 1 tablespoon oil to pan, repeating previous steps with other half of beef.
Reduce heat to medium and add remaining 1 tablespoon oil to now empty pan and swirl to coat bottom. Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins). Add garlic and continue to cook for 30 sec. Stir in the flour and cook until lightly colored (1-2 min.). Add wine, scraping the bottom and stirring until thick and flour is dissolved.
Gradually add the chicken 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. (After adding the carrots and potatoes is when I added a slurry of approximately 1/4 cup broth and 1 tablespoon flour whether or not to add this would be based on personal preference and how thick or thin you like your stew sauce!)
Add the peas, reduce heat to low, cover and simmer for 5 min.
Discard bay leaves, adjust seasoning and serve immediately.