Darn Good Easy Beef Stew

I received a nice bottle of red wine from a customer at work for Christmas and decided to save it for a cold, blustery, snowy Saturday in February... Mother Nature was glad to oblige, and on Valentine's Day no less:@) While I'm truly enjoying a glass ~or two~ I was most excited to try cooking with it, believe it or not, I've never done that before. This Darn Good Easy Beef Stew recipe (I added the 'darn good', they just call it Easy Beef Stew) is from chow.com and they consider it cooking 101.

I made a half batch and my only changes were: I used bacon fat instead of oil-oh yes, I did:@) Didn't have fresh thyme so I added a pinch of dry and since I've been craving pasta, served it over noodles instead of adding potatoes. Note: I do highly recommend cutting the meat into smaller pieces against the grain to ensure it gets even more tender and would probably cook the meat longer next time too.

Darn Good Easy Beef Stew-from Chow.com (click for detailed directions and video)

1/4 C plus 1 Tblsp A/P flour

2 tsp kosher salt, plus more for seasoning

1 tsp freshly ground black pepper, plus more for seasoning

1-3lb boneless chuck roast, cut into 1-1 1/2" cubes-I suggest about 1/2" thick against the grain

3 Tblsp vegetable oil-I used bacon fat

1 medium yellow onion, large dice

2 Tblsp tomato paste

1 C dry red wine

4 C low sodium beef broth

2 bay leaves

4 fresh thyme sprigs-I used a pinch of dry

3 medium carrots-I added extra

3 medium celery stalks

4 medium Yukon Gold potatoes-I served mine over noodles instead

1 C frozen peas

1. Mix 1/4 C flour and S&P, shake meat in mixture (I use a Lock and Lock Bowl).
2. Heat oil in dutch oven over medium high heat until shimmering. Add meat (don't crowd the pan and cook in batches) and brown on all sides. Remove meat to a plate.
3. Add onion and season with S&P, cook and stir about 5 minutes.
4. Add tomato paste and cook for a minute or two.
5. Add extra 1 Tblsp flour and cook for a minute or two.
6. Add wine, scrape up brown bits and cook until thick, maybe three minutes.
7. Return meat and juices to the pot. Add broth, bay leaves and thyme to the pot. Bring to a boil and immediately reduce to a simmer. Simmer uncovered for one hour.
8. Cut carrots, celery and potatoes into a large dice (I made mine about 1" thick and would make them smaller next time) and add to pot, bring to a simmer. Cover with lid and cook for one hour or until veggies are tender. 
9. Discard bay leaves and thyme stems, add peas and cook until warmed through, about 5 minutes. Reseason with S&P if desired.

Eat well and have a happy day! Oh, and cheers:@)