Old-fashioned Beef Stew

3 lbs boneless chuck roast, cut into 2-inch pieces
3 tbsp vegetable oil

2 tsp salt

1 tbsp freshly ground pepper

2 yellow onions, cut into 1-inch chunks

1/4 cup flour

3 cloves garlic, minced

1 cup red wine

3 cups beef broth

1/2 tsp dried rosemary

1 bay leaf

1/2 tsp dried thyme

4 carrots, peeled, cut into 1-inch slices

2 stalks celery, cut into 1-inch slices

3 large russet potatoes, peeled and cut in 1-inch pieces

On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid). When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary to make sure all pieces get a good sear. Add the salt and pepper as the beef browns.  Once browned, remove the beef with a slotted spoon and set aside.

Add the onions to the pot and sauté for about 5 minutes, until softened. Reduce heat to medium-low, and add the flour and cook for 2-3 minutes, stirring often. The flour should darken and create a roux with the oil and drippings. Add the garlic and cook for 1 minute.

Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef.  Bring back to a gentle simmer, cover and cook on very low for about 1 hour.

Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.

Serves 12.