- 1 tablespoon olive oil
- 2 pounds beef stew meat, well trimmed
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 2/3 cup dry red wine
- 3 cups canned unsalted beef broth
- 4 plum tomatoes, chopped
- 2 tablespoons minced fresh thyme
- 2 teaspoons minced fresh rosemary
- 4 large carrots, peeled, sliced diagonally into 1-inch pieces
- 1 pound sugar snap peas
- 2 tablespoons minced fresh parsley
- Heat 2 teaspoons oil in heavy large Dutch oven, preferably nonstick, over medium-high heat. Add half of beef and cook until beef is brown, stirring occasionally, about 7 minutes. Transfer beef to bowl. Repeat with remaining 1 teaspoon olive oil and beef.
- Add onion and garlic to Dutch oven and sauté until onion is tender, about 10 minutes. Return meat and any juices in bowl to Dutch oven. Stir in wine. Simmer until liquid is reduced to half, about 5 minutes. Add beef broth, tomatoes, half of thyme and half of rosemary. Season with salt and pepper.
- Cover, reduce heat to medium-low and simmer until beef is almost tender, approximately 1 hour.
- Stir in carrots. Simmer uncovered until carrots and meat are very tender and stew is slightly thickened, approximately 45 minutes or less
- Stir in peas, parsley, remaining 1 tablespoon thyme and remaining 2 teaspoon rosemary. Cover and simmer until peas are tender, about 5 minutes.