Kick Ass Beef Stew w/ potatoes and peas

Mom has chemo tomorrow.  So we've all be sort of taking our turn with bringing them casseroles and soups and stuff that they could just heat up and still eat fairly well.  I've made them my Chicken Noodle Soup which I have to say is a magic cure all for what ails ya.  How else can I explain that my father is in Full Remission from a cancer that your not supposed to get full remission from?  At any rate, here's the recipe:

Red Wine Beef Stew with Potatoes and Peas

2 lbs. beef chuck for stew, cut into 1-inch chunks
Kosher salt and freshly ground black pepper (I use the white organic stuff cause my hubby loves it better)
3 Tablespoons butter
4 Medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 Tablespoons all-purpose flour
28 or 29 oz. (depends on your cartons of Chick broth...mine are 28 oz.  I think most are) reduced or low sodium chicken broth
2 cups red wine...I happen to love Fall Creek Granite Reserve Cabernet Sauvignon..but use what you like to drink.
1 can tomato paste 6 oz.
Handfull of Rosemary and a Bay Leaf...a couple of bay leaves if they are on the smallish side
2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
1 to 1 1/2 cups frozen petite peas or a handfull of fresh green beans.  What ever floats up your skirt.

Season the beef cubes lightly with salt and pepper. 

 Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. 

 As soon as the butter starts to turn brown, add half the beef and raise the heat to high.  At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. 

 Cook turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off.  If the pan starts to get too brown at any point, just turn down the heat a little.  Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.

 Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high.  Cook until the onion starts to turn translucent, about 5 minutes. 

Stir in the flour until it has been worked into the veggies and you can't see it anymore.

Pour in the Chicken broth,

 wine, and

 tomato paste. Mix it well, till tomato paste is fully incorporated.

 Toss in the rosemary and bay leaf.

 Then slide the beef back into the pot and bring the liquid to a boil.  Turn down the heat so the liquid is just breaking a gentle simmer.  Partially cover the pot and cook for 50 minutes.  Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.

 Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes.

 Toss in the peas or green beans and cook for another 5 minutes until the peas turn bright green and are cooked through. 

I like to serve this with a rustic roll that I make and will give that recipe at a later date.  My husband prefers to eat stew with crackers.