Food Network: Parker's Beef Stew

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Parker's Beef Stew
Copyright, 2006, Ina Garten, All Rights Reserved

Ingredients
2 1/2 pounds good quality chuck beef, cut into 1
1/2-inch cubes
1 (750-ml bottle) good red wine
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks

1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce
1 (10-ounce) package frozen peas

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

The next day, preheat the oven to 300 degrees F.

Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out
of the marinade with a slotted spoon and discard the bay leaves and garlic, saving
the marinade. In batches, dredge the cubes of beef in the flour mixture and then
shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown
half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place
the beef in a large oven-proof Dutch oven and continue to brown the remaining
beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.)
Place all the beef in the Dutch oven.

Heat another 2 tablespoons of oil to the large pot and add the onions, carrots,
mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring
occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables
in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the

empty pot and cook over high heat to deglaze the bottom of the pan, scraping up
all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried
tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour
the sauce over the meat and vegetables in the Dutch oven and bring to a simmer
over medium heat on top of the stove. Cover the pot and place it in the oven to
bake it for about 2 hours, until the meat and vegetables are all tender, stirring
once during cooking. If the stew is boiling rather than simmering, lower the heat
to 250 or 275 degrees F.

Before serving, stir in the frozen peas, season to taste, and serve hot.