1. 1/4 cup all-purpose flour
  2. 1 tablespoon kosher salt
  3. 2 teaspoons ground black pepper
  4. 3- to 4-pound beef chuck roast, cut into 2-inch cubes
  5. 4 tablespoons canola oil
  6. 2 tablespoons tomato paste
  7. 1 (28-ounce) can whole peeled plum tomatoes, drained
  8. 1 (750-ml) bottle dry red wine, such as Cabernet Sauvignon
  9. 2 cups beef broth
  10. 4 cloves garlic, smashed
  11. 12 peeled baby carrots, green tops attached and trimmed
  12. 4 large parsnips, chopped
  13. 2 ribs celery, coarsely chopped
  14. 1 (10-ounce) bag pearl onions, peeled
  15. 2 cups baby golden potatoes
  16. 2 tablespoons chopped fresh thyme
  17. 2 tablespoons chopped fresh rosemary
  18. 1 cup steamed sugar snap peas, halved


  1. Preheat oven to 350°. In a large resealable bag, combine flour, salt, pepper, and beef. Seal bag; shake well.
  2. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Divide beef into two batches. Add first batch, and cook until browned on all sides, approximately 4 minutes. Remove beef from pan. Repeat with remaining 2 tablespoons oil and remaining beef. Reduce heat to medium.
  3. Add tomato paste to pan. Cook, stirring constantly, for 1 minute. Add tomatoes, and using a wooden spoon, break into large pieces. Add wine, broth, beef, and garlic to pot. Bring to a boil over high heat. Boil for 10 minutes.
  4. Cover, and bake for 1 hour and 15 minutes. Remove from oven, and add carrots, parsnips, celery, onions, and potatoes. Cover, and continue to bake until vegetables and meat are tender, 45 minutes more. Remove from oven, and season with salt and pepper to taste. Stir in thyme and rosemary. Sprinkle top of stew with sugar snap peas. Serve immediately.