Prep time 10 min.

Cook time 2 hours and 30 min


3 lbs. boneless beef chuck roast, cut into 1 1/2-inch cubes

1 tsp. each salt and ground black pepper

3 Tbsp. vegetable oil

1/3 cup all-purpose flour
1 cup dry red wine
1 carton (32 oz.) College Inn® Beef Broth

4 fresh thyme sprigs or 1/2 tsp. dried thyme

1 bag (14 oz.) frozen pearl onions

2 1/2 cups baby carrots (about 12 oz.)
1 cup frozen peas

2 Tbsp. chopped fresh parsley, optional


  1. Toss beef with salt and pepper. Heat oil in a 4 to 5-qt. saucepan or Dutch oven over medium heat. Brown beef, working in 3 batches, 4 to 5 minutes per batch. Transfer to a large bowl and toss with flour; set aside.

  2. Add wine to pan, scraping up browned bits from the bottom. Simmer 3 to 5 minutes or until wine is reduced by about half. Stir in broth and thyme.

  3. Add meat and any remaining flour to pan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, 1 hour. Stir in onions and carrots and cook, uncovered, 1 hour. Add peas and warm through, about 1 minute. Garnish with parsley, if desired.

VARIATION: Prepare as recipe directs, except:

  • For Mushroom Beef Stew, add 2 cups whole white or brown mushrooms with carrots and onions in Step 3.

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