Ingredients
4 onions, chopped coarse
Salt and pepper
5 garlic cloves, minced
2 tablespoons tomato paste
1 cup all-purpose flour
1 cup red wine
4 cups chicken broth
7 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1-inch chunks
2 pounds carrots, peeled and sliced 1 inch thick
3 bay leaves
1½ tablespoons minced fresh thyme or 1½ teaspoons dried
3 pounds red potatoes, unpeeled, cut into 1-inch chunks
1 cup frozen peas
½ cup minced fresh parsley
4 tablespoons unsalted butter
Directions
1
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Melt butter in 16 by 12-inch roasting pan over medium-high heat (over 2 burners, if possible). Add onions and 1½ teaspoons salt and cook until onions are softened and lightly browned, 10 to 15 minutes.
2
Stir in garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in wine, scraping up any browned bits. Gradually whisk in broth, smoothing out any lumps. Season meat with salt and pepper and add to pan. Add carrots, bay leaves, and thyme.
3
Bring stew to simmer. Off heat, cover roasting pan loosely with aluminum foil. Transfer pan to oven and cook stew for 1½ hours.
4
Stir in potatoes and continue to cook in oven, covered, until meat is tender, 2 to 2½ hours.
5
Remove pan from oven. Discard bay leaves. Stir in peas and let heat through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Let cool for 15 minutes before serving.