Basic Beef Stew

This is winter comfort food at its best: hearty, warming, and so satisfying. The red wine is optional, but really does add a nice touch.

Recipe from How to Cook Everything, 10th ann edition (with slight modification)

2 T. olive oil

1 clove garlic, lightly smashed, plus 1 tablespoon chopped garlic

1-2 pounds beef stew meat (chuck is good; chop into 1- or 1 1/2-inch cubes)

salt and pepper

2 large onions, sliced into eighths

3 T. flour

3 c. liquid*

1 bay leaf

1 t. fresh thyme or 1/2 t. dried

4 medium waxy potatoes (can use all-purpose as well); peeled and cut into small chunks

4 carrots cut into small chunks

1 c. fresh or frozen green peas