• 2 pounds beef chuck, lamb shoulder or pork shoulder, trimmed and cut into 1 1/2 inch cubes
• 1 teaspoon salt
• 2/3 teaspoon ground black pepper
• 2 Tablespoons vegetable oil
• 1 large onion, chopped coarse
• 2 garlic cloves, minced
• 2 Tablespoons flour
• 1 cup red wine
• 1 cup chicken broth
• 1 bay leaf
• 2/3 teaspoon thyme
• 3 medium boiling potatoes, cut into 1 inch cubes
• 3 large carrots, peeled and sliced 1/4 inch thick
• 2/3 cup frozen peas, thawed

Heat oven to 250 degrees. Place meat cubes in large bowl. Sprinkle with salt and pepper to coat. Heat 2 Tablespoons oil in large ovenproof Dutch oven. Add half of the meat and brown on all sides, about 5 min. Remove meat and set aside. Repeat process with remaining oil and meat.

Add onions to empty Dutch oven and saute until softened, 4-5 minutes. Ad garlic and conitue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1-2 minutes. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, and thyme and bring to a simmer. Cover and place pot in oven. Cook for 1 hour.

Remove pot from oven and add potatoes and carrots. Cover and return to oven. Cook until meat is tender 1 - 1 1/2 hours for lamb, 1 1/2 - 2 hours for beef and pork. Remove pot from oven, warning it will be hot!

Add peas, cover, and allow to stand for 5 minutes. Discard bay leaves and serve.