Serves 6-8

2 medium garlic cloves,chopped

2 tbsp tomato paste mixed in 1 tbsp anchovy paste

4 lbs boneless chuck-eye roast,cut into pieces

2 tbsp vegetable oil

1 large onion ,chopped

2 medium carrots,peeled,cut into 1 in pieces

1/4 cup unbleaced all purpose flour

1 1/2 cup red wine

2 cups chicken or beef broth

3 bay leaves

2 sprigs thyme

4 medium potatoes and cut into 1 in pieces

1 jar mixed pickles

1/2 cup water

1 cup frozen peas,thawed

salt and pepper

Pat meat dry with paper towels. do not season. Heat 1 tbsp oil in high heat until starting to smoke.Add half of beef and and cook until well browned on all sides.Transfer beef to a large plate .
Add onion and garlic and  cook until softened then add the beef. Stir for 30 seconds. Add flour and cook,stirring constanly until no dry flour remains, about 30 seconds.

Slowly add the wine,broth,bay leaves,thyme,salt pork,jar of mixed pickles . Bring to a simmer,cover and cook for 1 1/2 hours.

Discard bay leaves and thyme. Stir in potatoes,red pepper,carrots and cook until tender.Add the peas at the end .
Season with salt and pepper to taste