From Stop and Shop
1 tbsp olive oil
2 lbs beef stew meat
2 large onions, peeled and cut in eight chunks
2 garlic cloves, minced
1 tsp dried thyme leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp black pepper
1 10 1/2-oz can French onion soup
1 6-oz can tomato paste, Italian seasonings preferred
3/4 cup dry red wine (beef broth can be substituted)
1 lb carrots, cut in chunks (about 3 cups)
1 1/2 lbs potatoes, peeled and cut into chunks (about 3 cups)
1 stalk celery, cut in 1/2-inch pieces
1 cup frozen peas
Pat beef cubes dry with paper towels. Heat oil in Dutch oven over medium-high heat. Add beef, onions, garlic and seasonings. Cook over medium heat for about 10 minutes, until the meat is browned on all sides and onions are tender.
Add soup, tomato paste and wine, mix well. Cover and simmer over low heat for 1 1/2 hours. Add carrots, potatoes and celery and cook 30 minutes longer.
Add peas and continue to cook for 10 minutes or until beef and vegetables are tender. If desired, thicken stew by combining 2 Tbsp. flour with 1/3 cup cold water in a small bowl; stir until smooth.
Gently stir flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like it.