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OLD-FASHIONED BEEF STEW↵ Prep Time: 20 minutes | Cook Time: 2 hours 15 minutes | Makes: 6 servings↵ ↵ INGREDIENTS↵ - 2 pounds beef chuck, cut into 1-inch cubes↵ - 3 tablespoons all-purpose flour↵ - 1 teaspoon salt↵ - 1/2 teaspoon black pepper↵ - 3 tablespoons vegetable oil↵ - 1 large onion, chopped↵ - 3 garlic cloves, minced↵ - 3 tablespoons tomato paste↵ - 1 cup dry red wine↵ - 4 cups beef broth↵ - 2 bay leaves↵ - 1 teaspoon dried thyme↵ - 4 carrots, cut into chunks↵ - 3 medium potatoes, peeled and cubed↵ - 1 cup frozen peas↵ ↵ DIRECTIONS↵ 1. Toss the beef with flour, salt, and pepper in a bowl.↵ 2. Heat oil in a heavy pot over medium-high heat.↵ 3. Working in batches, brown the beef on all sides, about 8 minutes per batch.↵ 4. Transfer the beef to a plate.↵ 5. In the same pot, add the onion and cook until soft, about 6 minutes.↵ 6. Stir in the garlic and tomato paste. Cook for 2 minutes.↵ 7. Pour in the wine and scrape up any browned bits.↵ 8. Add the broth, bay leaves, thyme, and browned beef.↵ 9. Bring to a simmer, then cover and cook on low for 1 hour and 30 minutes.↵ 10. Add the carrots and potatoes. Cook for 30 more minutes until tender.↵ 11. Stir in the frozen peas and heat through.↵ 12. Remove the bay leaves and season to taste before serving.↵ ↵ COOK'S NOTE↵ This stew tastes even better the next day. Store covered in the refrigerator.

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> Recipe: Old-Fashioned Beef Stew

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