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1
Preheat oven to 450u00b0F.
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2
Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer meat to plate or bowl. Repeat with remainder of beef until all is browned.
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3
Add chopped onion to pan, reducing heat to low and saute for about 6-8 minutes or until onion is tender and translucent.
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4
Return beef to pan and sprinkle with flour, tossing until all is coated. Transfer all to casserole to oven and bake for 5 minutes. Remove from oven.
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5
Reduce oven temperature to 325u00b0F.
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6
Pour any reserved juices (from beef on plate) over the beef, along with the wine and broth (if beef is not covered add more beef broth or water).
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7
Tie parley sprigs, garlic, thyme and bay leaf in a cheesecloth.
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8
Add herbs (in cheese cloth bag) to beef with salt and pepper.
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9
Bring mixture to a boil on top of stove and then transfer mixture to casserole and then to oven.
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10
Bake for 45-60 minutes, stirring occasionally.
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11
Stir in carrots, adding more broth (or water) is sauce is too thick or mixture seems dry. Continue baking for 30-45 minutes (20-30 if using baby carrots). Discard cheesecloth bag.
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12
While stew is baking in oven, in a medium saucepan boil water (enough to cover onions) and add onions and boil for 1 minute. Drain onions and peel onions.
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13
In a skillet over medium heat, melt one tablespoon butter. Add onions to skillet and saute for 4-5 minutes. Remove onions from skillet and add to stew, along with the fennel (if using) in casserole in the oven. Continue baking for 20 more minutes.
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14
Remove from oven and add peas to casserole, simmering an additional 5-10 minutes on top of the stove. Stir in minced parsley.
