4 pounds Chuck Roast, cut into 2-inch pieces
1 1/2 Teaspoons Salt
1 Teaspoon freshly ground Black Pepper
3 Tablespoons all-purpose Flour
1 Tablespoon Olive Oil
1/4 cup Tomato Paste
2 Cups of Dominio Del Rey Red Wine
4 Cups low-sodium Chicken Broth
1 Medium Yellow Onion, quartered
2 Bay Leaves
4 Sprigs Thyme
10 Medium Carrots (about 2 pounds), peeled and cut into 3-inch pieces
1 1/2 Pounds of Potatoes,halved
Preheat the oven to 325°F,season the meat with salt and pepper, place in a large bowl, and toss with the flour. Heat the oil in a wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, for 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot. Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours. Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.
Stew always tastes better the day after it is made. Let the stew cool to room temperature before refrigerating. Before reheating, skim any visible fat from the surface and cook, covered, over medium-low heat on the stovetop, stirring occasionally, until heated through. Freeze in an airtight container for up to 2 months.