The Best Beef Stew - cooking recipe

Ingredients

3 lb. beef chuck, cut into 1-inch cubes
2 c. chopped onion (rather finely chopped)
3 cloves finely chopped garlic
1 c. dry red wine (a Cabernet, Merlot, Pinot Noir, etc. would be good)
2 c. canned chicken broth (I used a 15 oz. can and filled the remaining with water)
3 Tbsp. cooking oil (corn, vegetable or olive)
1 tsp. pepper
1 tsp. salt
3 heaping Tbsp. flour
1 tsp. thyme
4 medium-sized potatoes, cut in 1-inch cubes
4 medium-sized carrots, cut in 1-inch pieces
1 c. frozen peas
2 Tbsp. dried parsley

Preparation

Pat dry all of the beef cubes (important because the meat will brown quite well this way); season the meat with a mixture of the salt and pepper. Heat 2 tablespoons of oil in a Dutch oven until it is quite hot but not smoking. Arrange the meat in a single layer; don't crowd the meat and brown it well on all sides. This may take 2 or 3 separate brownings.