3/4 pound shallots, peeled and halved lengthwise
2 1/2 pounds beef stew meat, cut into 2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons olive oil
3 onions, chopped
1 cup chopped celery
1/4 cup red wine (I use a good Cabernet)
4 cups beef stock
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/8 teaspoon dried marjoram
3 large potatoes, peeled and quartered
4 carrots, peeled and cut into 2-inch slices
1 (10-ounce) package frozen peas
2 1/2 pounds beef stew meat, cut into 2-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons olive oil
3 onions, chopped
1 cup chopped celery
1/4 cup red wine (I use a good Cabernet)
4 cups beef stock
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/8 teaspoon dried marjoram
3 large potatoes, peeled and quartered
4 carrots, peeled and cut into 2-inch slices
1 (10-ounce) package frozen peas
Directions:
Preheat oven to 375°F.
Season the beef liberally with the salt and pepper. Heat the oil in a large oven-safe casserole dish over medium-high heat. Add the beef and cook, stirring as needed, until browned on all sides, about 2 minutes per side. Transfer to a plate.
Discard any excess oil from the pan and return to medium-high heat. Add the shallots, onions, and celery and cook until soft, about 3 minutes. Add the wine and stir, scraping the bottom and sides with a wooden spoon. Stir in the stock, thyme, rosemary and marjoram. Return the meat and any juices that have collected to the pot. Add the potatoes and carrots, then cover and bake for 3 hours. Stir in the peas and bake for 1 hour. Season to taste with salt and pepper.
(MDG Note: The only changes I make to this are I use 4 large potatoes and I cut them into eighths - quartered pieces seem too large.)
