Name: Beef Stew with Vegetables
Prep time: 25
Cook time: 120
Ingredients: 4 tablespoons Food Club all-purpose flour, divided; --Food Club Mediterranean sea salt, to taste; --Food Club ground black pepper, to taste; 1 1/2 pounds boneless chuck roast, fat trimmed and cut into 1-inch cubes; 3 tablespoons Food Club olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 cup dry red wine; 1 (14.5-ounce) can Food Club diced tomatoes, drained; 4 cups Food Club beef broth; 2 Food Club bay leaves; 4 fresh thyme sprigs; 3 medium carrots, peeled and sliced; 4 large russet potatoes, peeled and cubed; 1 cup Food Club frozen peas

Beef Stew with Vegetables Recipe | Big Y