Hearty Beef Stew with Red Wine

• flour↗2⁄3 cup
• pepper↗1⁄4 teaspoon
• beef chuck, cut in -1↗3 lbs
• olive oil↗1⁄3 cup
• coarse onions, chopped1 cup
• celery↗1 cup
• garlic cloves, crushed↗3
• condensed beef broth↗2 can
• bay leaf↗1
• dried thyme leaves↗1⁄4 teaspoon
• parsley↗1 tablespoon
• small potatoes, halved↗6
• medium carrots, cut in large slices↗6
• small onions, quartered↗2
• mushroom↗1 lb
• 1/2 cup water or 1/2 cup beef broth↗1⁄2

Step-by-step instructions

1. 1

   Combine flour and pepper; coat beef cubes.

2. 2

   Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.

3. 3

   Sauté onion, celery and garlic until tender.

4. 4

   Return beef to pan.

5. 5

   Add beef, broth, wine and spices.

6. 6

   Bring to a boil, stirring occasionally.

7. 7

   Reduce to simmer, cover and continue cooking for 1-3/4 hours.

8. 8

   Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.

9. 9

   Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.

10. 10

    Simmer until thick.