Preheat oven to 350 degrees.
3 lbs of chuck stew meat
1 1/2 cups all purpose flour
Kosher salt and pepper
3 tbls canola oil (adding more as needed for browning)
32 oz. beef stock
1 cup hearty red wine (a good pinot noir)
4 garlic cloves chopped
1 tbls chopped fresh thyme or 2 tsp dried
1/3 cup tomato paste
1 tbls Worcestershire
4 ribs celery cut in 1 inch pieces
4 carrots cut in 1 inch pieces
1 lb. pee wee potatoes
1 cup frozen pearl onions
Pat the beef dry with paper towels and season with salt and pepper. Put the flour, 1 tbls salt and 2 tsp pepper in a plastic bag. Heat the oil in a large dutch oven over medium until shimmering (2-3 mins). Add 10 to 12 pieces of meat at a time to the flour mixture and shake to coat. Shake off the excess flour and brown in the oil on all sides in batches. Adjust the heat as needed to prevent burning but still get a nice brown. Remove browned meat to a plate and cover with foil. Half way through the browning process cut the heat and wipe out the accumulated fond in dutch oven with paper towels (or sooner in fond turns black). This is a lot of meat to brown and brown fond will enhance flavor but burned will not.
After all the meat is browned, return all to the pot. Add the beef stock and wine, garlic, thyme, Worcestershire and tomato paste. Season with salt and pepper. Bring to a simmer, cover and transfer to the oven to cook for 1 hour. Remove from the oven and add the celery and carrots, then back in the oven for 30 more minutes. Remove and add the potatoes and pearl onions. Cook uncovered 30 more minutes.
Check the vegetables by piercing with a knife or fork and correct seasoning. Sim off any excess fat. Serve and garnish with parsley. Freezes well.