Beef Stew

adapted from Cover and Bake (Best Recipes)

3 pounds chuck-eye roast, cut into 1 1/2 inch cubes (I used about 1 1/2 pounds of stir fry strips cut into cubes.)

1 1/2 tsp kosher salt

1 tsp black pepper (I used 1/2 tsp Trader Joe's South African SMOKE Seasoning Blend.)

3 tbsp olive oil

2 medium onions, coarsely chopped - about 2 cups

2 large cloves of garlic, minced

3 Tbsp all-purpose flour

1 cup dry red wine

2 cups low-sodium chicken broth (I used chicken stock.)

1 cup beef stock (The recipe didn't call for this...I added it as I wanted more liquid.)

2 bay leaves

1 tsp fresh thyme

1 medium potato, diced

1 medium sweet potato, diced

2 large carrots, sliced 1/4 inch thick

1 cup string beans

Heat the oven to 300° F. Place the beef cubes in a large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 Tablespoons of the oil over medium-high heat in a large non-reactive kettle. Add the beef in two separate batches. Brown the meat on all sides, about 5 minutes per batch, adding remaining oil as needed. Remove meat and set aside.

Add onions to the kettle; saute until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to saute about 30 seconds longer. Stir in the flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to a simmer. Add the meat; return to a simmer. Cover and place in the oven. Simmer for 1 hour.

Remove the kettle from the oven, add the potatoes, carrots, and green beans. Cover and return to the oven. Simmer until meat is just tender, about 1 hour. Test vegetables for doneness. Remove stew from oven.

(Can be cooled, covered, and refrigerated up to 3 days.)

Serve with crusty bread.

Note: I suggest checking the amount of liquid in the pot. You may prefer more broth in your stew. If so, I would consider increasing the flour and liquid by one half. ...or add some beef stock, as I did.