Don Mauer's All-American Beef Stew

Don Mauer's All-American Beef Stew
3 pounds beef chuck, trimmed of all visible fat and cut into 1 1/2-inch cubes
1 1/2 teaspoons salt
1 teaspoon fresh-ground black pepper
3 tablespoons olive oil, divided
2 medium to medium-large onions peeled and chopped coarse
2 large or 3 medium garlic cloves, peeled and minced
3 tablespoons all-purpose flour
1 cup red wine, like an inexpensive Chianti or red zinfandel
1 can (12 3/4 ounce) can lower-sodium chicken broth
1 large bay leaf
1 teaspoon dried thyme leaves, crumbled
4 medium or 6 small boiling potatoes, peeled and quartered or halved
4 large carrots, peeled and cut into 1/4-inch slices
3 celery ribs, tough strings removed and cut into 1/2-inch crosswise slices
1 cup frozen peas, thawed
4-6 tablespoons minced fresh parsley leaves
Remove the upper oven rack and place the lower rack in the lowest position. Heat oven to 200 degrees.
Place the beef cubes in a large mixing bowl, sprinkle with the salt and pepper and toss to coat. Set aside.
Place a large, heavy-bottomed saucepan or soup kettle over medium to medium-high heat, add 1 tablespoon olive. When the oil is hot add half the beef cubes browning the cubes on all sides, about 5 minutes. Remove the browned cubes, set aside, add another tablespoon of oil and repeat with the remaining beef cubes, removing them at the end. (If your pan is smaller, it is better to brown the cubes in three batches rather than crowd them into two.)
Add remaining oil, if needed, and saute the onions for 4 to 5 minutes, until almost softened. Reduce the heat slightly, add the garlic and saute until fragrant, about 1 minute. Sprinkle the flour over the onions and garlic and cook, stirring, until the flour takes on color, about 3 to 4 minutes.
Add the wine, scrape up the brown bits from the pans bottom and bring to a simmer. Add the chicken broth, bay leaf and thyme and return to a simmer. Turn off the heat, and stir in the beef cubes, cover and place in the oven. Cook for about 2 hours, until tender.
Remove the pot from the oven, cool to room temperature and refrigerate for up to 3 days.
To finish the stew: Remove all of the hardened fat on the surface of the stew and then remove the beef to a bowl. Place the saucepan over medium-high heat and bring to a boil. Add the potatoes and carrots, return to a boil, lower the heat to a simmer and cook for 12-15 minutes or until the potatoes are almost tender. Add the celery and cook for 3-4 minutes. Add the peas and the beef cubes and cook until the beef is just heated. Stir in the parsley. Serve immediately.
Serves six to eight.
Nutrition values per serving (for eight): 367 calories(19 percent from fat), 7.7 g fat (2 g saturated fat), 24.8 g carbohydrates, 4.5 g fiber, 39.1 g protein, 81.6 mg cholesterol, 648 mg sodium.
SaltSense: Omitting the added salt reduces the sodium to 247 mg per serving.