3 lb. stew beef from chuck, or venison cut into stew meat
3 finely chopped onions
1 T. dried thyme
3 T. flour
1 c. dry red wine
3 c. warm broth
2 bay leaves
2 carrots, chopped
4-6 small red potatoes, cubed
1 sm. pkg frozen peas (optional)
In heavy saucepan, heat 3 T. oil. Sear meat in oil at high heat, turning NOT stirring. When it is browned, remove the meat.
To the juices in the pan add onion,thyme, and flour. Cook one minute or so and then add wine, broth and bay leaves.
Put in 250 degree oven for 1 hour.
After 1 hour add carrots and potatoes and continue in oven until veggies are cooked, but not mushy.
Remove stew from oven; add frozen peas (if desired) and stir. Let sit 5 minutes before serving.
To make this stew go further for a large family, I add more veggies and about 3 cups more beef broth.