2 lbs. boneless beef chuck, trimmed of fat and cut into 1 1/2 inch chunks.
4 tsp. olive oil
1 large onion, chopped
1 (14 1/2 oz)can chopped tomatoes
2 cups dry red wine or water
1 bay leaf
1 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dried thyme
1 1/2 lbs. potatoes, peeled and cut into 1 1/2 inch chunks
6 carrots, peeled and cut into 1 inch chunks
1 c. frozen peas
2 Tbsp. chopped fresh parsley leaves
Preheat oven to 325*. Pat beef dry with paper towels. In 6-quart Dutch oven heat 2 tsp. oil on medium-high until very hot. Add half of beef and cook 5 minutes or until well browned on all sides. Transfer beef to large bowl. Add remaining 2 tsp. oil to Dutch oven and repeat with remaining beef. reduce heat to medium. Add onion to Dutch oven and cook 5 minutes or until tender, stirring occasionally. Add garlic cloves and cook 30 seconds or until fragrant. Stir in tomatoes with their juices. add water, bay leaf, salt, ground pepper, thyme, and beef with its juices. Heat to boiling on high. Cover and transfer to oven. Cook 1 hour. Add potatoes and carrots; cook 1 hour longer or until vegetables are fork-tender. Remove and discard bay leaf. With a slotted spoon, transfer vegetables and beef to bowl and cover with foil to keep warm. Skim fat from cooking liquid and discard. Raise heat to medium-high and cook liquid 5-7 minutes. Stir in peas and cook 1-2 minutes longer or until heated through. Spoon liquid and peas over meat mixture. Sprinkle with parsley.
Serves 8. 290 calories per serving