Beef Stew

• 2 to 3 lbs. beef chuck roast, trimmed and cut into 1.5" cubes
• salt and pepper
• 3 tablespoons vegetable oil
• 2 medium onions, chopped coarse
• 3 medium garlic cloves, minced
• 2 tablespoons unbleached all-purpose flour (3 if you like thicker stew)
• 1 cup red wine (merlot works well)
• 2 cans (14 oz each) low sodium chicken broth (No joke! Don't use beef broth)
• 1 cup water
• 2 bay leaves
• 1 teaspoon dryed thyme
• 1/2 teaspoon dried sage
• 6 medium red potatoes, peeled and cubed (about 2 pounds or so)
• 8 large carrots, peeled and sliced 1 inch thick

Directions

1. Heat 1 tablespoon of oil in large pot over medium-high heat. Salt and pepper the beef lightly, and add half of it to the pot so that pieces are not touching each other. Cook, not moving the pieces until the sides touching the pot are well browned, 2 to 3 minutes. Using tongs, turn each piece and contine coooking until most sides are browned, about 5 more minutes. Transfer the beef to a bowl, add another tablespoon of oil to the pot, and swirl to coat the pan bottom. Brown the remaining beef; transfer beef to the bowl and set aside.
2. Reduce the heat to medium, add the remaining 1 tablespoon oil to the now-empty pot, and swirl to coat the pan bottom. Add the onions and about 1/2 teaspoon salt. Cook, stirring frequently, scraping the pot bottom with a wooden spoon to loosen the browned bits, until the onions have softened, 4 to 5 minutes.
3. Add the garlic and contine to cook for 30 seconds. Stir in the flour and cook until lightly colored, about 2 minutes. Add the wine, scraping the bottom and sides of the pot well, and stirring until the liquid is thick.
4. Gradually add the broth and water, stirring constantly and scraping the pan edges to dissolve the flour. Add the bay leaves and thyme, and bring to a simmer. Add the meat, and return to a simmer. Cover and cook for 1 hour over very low heat, keeping it at a simmer.
5. Remove lid and add the potatoes, and continue to cook for 1 hour.
6. In another pot, combine carrots, 1 teaspoon salt, and anough water to barely cover, and cook with lid on over medium-low heat until carrots are just barely fork tender (adding water as needed so they don't burn), about 20 minutes.
7. When the potatoes have cooked for an hour, add the carrots to the stew, and continue to cook until the beef is at desired tenderness; about 30 minutes should be right.

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