-
1
Preheat oven to 200F.
-
2
Place meat in a large bowl.
-
3
Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat.
-
4
Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches.
-
5
Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary.
-
6
Transfer meat to a platter.
-
7
Add onions to pot; saute until almost softened, 4 to 5 minutes.
-
8
Reduce heat to medium and add garlic; continue to saute for about 30 seconds longer.
-
9
Stir in flour and cook until lightly colored, 1 to 2 minutes.
-
10
Stir in wine, scraping up any browned bits that may have stuck to pan.
-
11
Add chicken broth, bay leaves and thyme; bring to simmer.
-
12
Add meat and return to a simmer.
-
13
Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours.
-
14
(Stew can be cooled at this point, covered and refrigerated up to 3 days.)
-
15
Before serving, bring 1 inch water to a boil in a steamer pot.
-
16
Place carrots in steamer basket and lower into pot.
-
17
Steam until just tender, about 6 minutes.
-
18
Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes.
-
19
Stir in parsley, adjust seasonings and serve.
