2 lb. lean beef chuck, cut into 1 1/2 inch cubes
1 tsp. freshly ground pepper
1/4 c. all-purpose flour
1/4 c. corn oil
1 lg. onion, chopped
3 med. carrots, thinly sliced
1 c. dry red wine, preferably Zinfandel
1/2 c. beef stock or canned broth
1 bay leaf
1 tsp. thyme
Salt

Sprinkle the meat cubes with the pepper. Lightly dredge them in the flour, shake off any excess.

In a large flameproof casserole, warm the oil over high heat until shimmering. Add 1/4 of the meat cubes and cook, stirring occasionally, until brown on all sides, about 3 minutes. Remove with tongs and place on a plate; set aside. Repeat with the remaining meat, cooking in 3 more batches. Drain off all but about 1 tablespoon of the oil.

Reduce the heat to moderate and saute the onion and carrots, stirring, until slightly softened, 2 to 3 minutes. Return the meat to the casserole and stir in the red wine, stock, bay leaf and thyme. Increase the heat to high and bring the stew to a boil.

Reduce the heat to low, cover and simmer until the meat is tender, about 2 hours. Season with salt and additional pepper to taste. 6 servings.