2 lbs beef stew meat, cut into 1 inch cubes
3 tbsp all-purpose flour
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
1 stalk celery, chopped
2 tbsp tomato paste
1 cup beef broth
1 cup red wine
1 bay leaf
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
In a large bowl, mix together the flour and beef cubes until the beef is well coated.
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
Add the onion, garlic, carrots, potatoes, and celery to the pot and cook until the vegetables are soft, about 5 minutes.
Stir in the tomato paste and cook for 2 minutes.
Add the beef broth, wine, bay leaf, thyme, rosemary, salt, and pepper to the pot and stir to combine.
Return the beef to the pot, reduce the heat to low, and simmer, covered, for 2 hours, or until the beef is tender. Stir occasionally.
Taste and adjust the seasonings as needed. Serve hot