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Ingredients:
• 1 (3-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
• Salt and pepper
• 3 tablespoons vegetable oil
• 2 onions, minced
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup dry red wine
• 2 cups low-sodium chicken broth
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 2 bay leaves
• 1 1/2 pounds red potatoes (5 medium), scrubbed and cut into 1 1/2-inch chunks
• 4 carrots, peeled and sliced thin
• 1 cup frozen peas
Instructions:
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