Hearty Beef Stew

Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; simmer about 1 hour.

Add potatoes and carrots, cover. Simmer until meat is just tender, about 2 hours. Can be cooled, covered, and refrigerated up to 3 days.

Add peas and corn and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.