Hearty Beef Stew with Green Peas and Carrots Recipe

Ingredients

• 3 pounds beef chuck, cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes
• salt
• ground black pepper
• 2-3 tablespoons vegetable oil
• 2 medium-large onions, chopped (2 cups)
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup full-bodied red wine (Cabernet Sauvignon, Côtes du Rhône, Zinfandel, Shiraz or Barolo)
• 2 cups homemade chicken broth or low-sodium canned broth
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 4 large carrots, peeled and sliced 1/4 inch thick
• 1 cup (6 ounces) frozen peas, thawed
• 1/4 cup minced fresh parsley leaves