- 2 pounds chuck roast, cut into 1 1/2-inch cubes
- 4 tablespoons olive oil, plus extra, if necessary
- Salt and ground black pepper
- 2 medium onions, cut into chunks
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried marjoram
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup red wine
- 1 (16 ounce) can diced tomatoes
- 2 celery stalks, cut into chunks
- 2 medium carrots, peeled and cut into small chunks
- 3 medium red boiling potatoes, cut into bite-size chunks
- 1 (10 ounce) package frozen green peas, thawed
- Heat oven to 275 degrees F (135 degrees C). Heat a large heavy-duty soup pot or Dutch oven over medium-high heat. Toss beef cubes with oil and a generous sprinkling of salt and pepper in a medium bowl. Working in small batches to avoid overcrowding the pan, add beef cubes to hot pot; brown all sides, about 10 to 12 minutes per batch. Transfer to a clean bowl as meat browns. Add or drain oil in skillet to equal 2 tablespoons.
- Add onions and herbs to the pot; saute until onions are tender, about 5 minutes. Stir in flour, cook 2 minutes; followed by broth, wine, tomatoes and the beef cubes. Bring to a simmer. Cover pot and transfer to oven; slow-cook until meat is very tender, about 3 hours.
- Meanwhile, place celery, carrots, and potatoes in a steamer basket or a steamer rack set over a pan of 1 inch deep boiling water. Cover and steam until vegetables are tender, about 10 minutes. Stir vegetables into the stew at the 2 hour mark to blend flavors; add peas to stew 10 minutes before serving.