3 tablespoons vegetable oil
Salt and freshly ground black pepper, to taste
4 to 5 pounds beef chuck, trimmed of excess fat and cut into 11/2-inch cubes
2 medium yellow onions, cut into 1-inch dice
4 garlic cloves, coarsely chopped
1 (6-ounce) can tomato paste
2 tablespoons all-purpose flour
2 tablespoons soy sauce
1 (16-ounce) can low-sodium chicken broth
2 bay leaves
6 large red potatoes (about 2 pounds)
3 to 4 large carrots (about 11/2 pounds)
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 cup frozen peas, thawed

Adjust oven racks to accommodate a Dutch oven or large, covered pot. Preheat oven to 250 degrees.

Heat the vegetable oil in a large Dutch oven over medium-high heat. Generously salt and pepper the beef. Brown meat, in stages, so as not to crowd pan. Each batch should take about 10 minutes.

Remove browned beef to a plate and add the onions to pot. Cook for 5 minutes, or until onions begin to brown. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the tomato paste, flour and soy sauce and cook for 1 to 2 minutes. Add the broth and scrape any browned meat bits off bottom and sides of pan.

Return beef to pot, add the bay leaves and bring to a boil. Cover pot and place in oven. Set oven timer for 6 hours.

Chop the potatoes and carrots into 11/2-inch cubes. Pile vegetables into smallest, covered baking dish that will accommodate them. Drizzle the olive oil over vegetables, sprinkle the thyme and rosemary on top, and stir to coat. Cover and place in oven.

After 6 hours, remove meat and vegetables from oven. Stir the peas into stew. Divide vegetables among 6 shallow bowls. Discard bay leaves. Ladle beef stew over vegetables and serve hot.

Makes 6 servings.

— Recipe from "The Ski House Cookbook."