Where can one find a good stew recipe?

- 2 pounds of beef chuck roast, cut into 1-inch cubes

- 1/4 cup of all-purpose flour

- 1 teaspoon of salt

- 1/2 teaspoon of black pepper

- 2 tablespoons of olive oil

- 1 onion, chopped

- 2 cloves of garlic, minced

- 2 carrots, chopped

- 2 celery stalks, chopped

- 1 cup of red wine

- 1 cup of beef broth

- 1 cup of water

- 1 bay leaf

- 1 teaspoon of dried thyme

- 1 teaspoon of Worcestershire sauce

- 1/2 cup of frozen peas

- 1/4 cup of chopped fresh parsley

Instructions

1. Preheat oven to 300 degrees F (150 degrees C).

2. In a large bowl, toss the beef cubes with the flour, salt, and pepper.

3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat.

4. Add the beef cubes and cook until browned on all sides.

5. Add the onion, garlic, carrots, and celery and cook until softened, about 5 minutes.

6. Stir in the red wine, beef broth, water, bay leaf, thyme, and Worcestershire sauce.

7. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender.

8. Stir in the peas and cook for 5 minutes more, or until the peas are heated through.

9. Sprinkle with parsley and serve.

Tips

- To make a thicker stew, add a cornstarch slurry made of 1 tablespoon of cornstarch and 2 tablespoons of water. Stir the slurry into the stew and cook until thickened.

- For a more flavorful stew, use a combination of beef broth and red wine.

- Add some roasted potatoes or dumplings to the stew for a more filling meal.

- Stew can be made ahead of time and reheated. It will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.