I cut up this recipe from a non-kosher magazine a long time ago, so I can't even give a proper credit for this delicious recipe.
1 Tbsp olive oil
2 lb boneless beef chuck, cut into 1½ in. chunks
3 large carrots, cut into 1-in. pieces
3 cloves garlic, crushed
1 large onion, cut into 1-in pieces
2 Tbsp all-purpose flour
2 Tbsp tomato paste
2 cup dry red wine
¾ tsp salt
½ tsp black pepper
4 sprigs fresh thyme
2 (10 oz) packages mushrooms, thickly sliced
1 (16 oz) bag frozen peas
In a Dutch oven heat oil on medium-high. Add beef (in batches, if needed) and brown well on all sides (about 5-7 min per batch). Remove beef with slotted spoon and set aside.
Preheat oven to 325 degrees.
Add carrots, garlic and onion to the Dutch oven and cook, stirring occasionally, until vegetables are softened and browned, about 10-12 min.
Stir in flour, tomato paste, salt and black pepper, and cook for about 1 min.
Add wine and heat to boiling, stirring in order to loosen browned bits from the bottom of the Dutch oven.
Return meat to the Dutch oven. Add thyme sprigs (I personally substitute for dried thyme, if I don't have fresh on hand) and mushrooms, and heat to boiling.
Cover and bake in the oven until meat is tender, about 1 1/2 hours, stirring once. Discard thyme sprigs.
Cook peas according to the package directions and stir in just before the stew is done.