Beef, chuck, cross rib, lean
(cut into 1 1/2 inch cubes)
(cut diagonally in 1-inch chunks)
1 1/2 cup
Frozen green peas
Sun-dried tomato, packed in oil, drained
4 medium potato
(around 1/2 pound)
(cut into 1-inch cubes)
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate for 6 hours.
The next day, preheat the oven to 300 degrees F (150 C).
Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, use more oil.) Place all the beef in the Dutch oven.
Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and sweet potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the remaining garlic and cook for 2 more minutes.
Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the beef stock, rosemary, sun-dried tomatoes, Worcestershire sauce and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove.
Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 275 degrees F (135 degrees C).
Before serving, stir in the frozen peas, season to taste, and serve hot.