-
1
Adjust oven rack to the lower-middle position and heat the oven to 300.
-
2
Dry the beef thoroughly on paper towels, then season it generously with salt and pepper.
-
3
Heat 1 tablespoon of oil in a large ovenproof Dutch oven over medium-high heat until shimmering, about 2 minutes.
-
4
Add half the meat to the pot so that the individual pieces are close together but not touching.
-
5
Cook, no moving the pieces until the sides touching the pot are well browned, 2-3 minutes.
-
6
Using tongs, turn each piece and continue cooking until most sides are well browned, about 5 minutes.
-
7
Transfer the beef to a medium bowl, add 1 tablespoon more oil to the pot, and swirl to coat the pan bottom.
-
8
Brown the remaining beef; transfer the meat to the bowl and set aside.
-
9
Reduce heat to medium; add the remaining oil to the empty Dutch oven, and swirl to coat the pan bottom.
-
10
Add the onions and 1/4 teaspoon salt; cook, stirring often and vigorously, scraping the bottom of the pot with a wooden spoon to loosen browned bits, until the onions have softened, 4-5 minutes.
-
11
Add the garlic; continue to cook for 30 seconds.
-
12
Stir in the flour and cook until lightly colored, 1-2 minutes.
-
13
Add in the wine, scraping up the remaining browned bits from the bottom and edges of the pot and stirring until the liquid is thick.
-
14
Gradually add the broth, stirring constantly and scraping the pan edges to dissolve the flour.
-
15
Add the bay leaves and thyme; bring to a simmer.
-
16
Add the meat and return to a simmer; cover and place the pot in the oven; cook for 1 hour.
-
17
Remove pot from oven and add the potatoes and carrots; cover and return to oven.
-
18
Cook just until the meat is tender, about 1 hour.
-
19
Remove from oven; add peas, cover, and let stand for 5 minutes.
-
20
Stir in the parsley, discard bay leaves, adjust seasonings, and serve immediately.
