2 medium garlic cloves, minced or pressed through garlic press
1 tablespoon tomato paste
3 pounds of beef stew meat, cut into 1 1/2-inch pieces
1 large onion, roughly chopped
3 medium carrots, peeled and cut into 1-inch pieces
1 lb potatoes, cut into 1-inch pieces
1/2 lb Crimini or button mushrooms, halved
1/4 cup all-purpose flour
2 cups white wine
2 cups low-sodium chicken broth
2 bay leaves
4 sprigs fresh thyme
1 lb fresh English peas
2 tablespoons vegetable oil
1 tablespoon of corn starch
salt & pepper
- Heat the oven to 300 degrees.
- Pat the meat cubes dry with paper towels. Do not season. Heat 1 tablespoon vegetable oil in a large heavy-bottomed Dutch oven over high heat until just starting to smoke. Cook the beef cubes in batches until well browned on all sides, about 8 minutes. Repeat the remaining beef adding another tablespoon vegetable oil if necessary, set aside.
- Reduce heat to medium, add onion and carrots to the Dutch oven and stir to combine. Cook, scrapping the bottom of pan to loosen any browned bits, until onion is softened about 2 minutes. Add minced garlic, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.
- Return the beef cubes to the pan along with the beef juice, slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high heat and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in broth, bay leaves, and thyme. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours.
- Remove pot from oven; remove and discard bay leaves. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes.
- Using large spoon, skim any excess fat from surface of stew. Dissolve the corn starch with 1/2 cup of water in a small bowl and pour into the pot. Stir in the English peas and mix carefully until stew is thickened about 2 minutes. Season with salt and pepper to taste.