Shelly's Recipe

VEGETABLE-BEEF STEW

Category: Stews

3 lbs beef-stew meat
1/3 cup flour
1/4 cup olive oil
1 large onion, chopped
2 cloves garlic, minced
3 (10.75 oz) cans beef broth
1 1/2 cups red wine*
1 tbsp dried basil
1 tbsp dried parsley
2 tsp salt
1 tsp ground black pepper
1 cup frozen green peas, thawed
2 large baking potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and sliced
3 ribs celery, sliced
1 (8 oz) pkg sliced fresh mushrooms

Place beef and flour in a zip-top plastic bag. Seal bag and shake vigorously to coat beef.
Pour oil into a large Dutch oven and heat over medium-high heat on stovetop. Add beef and cook until browned, stirring occasionally. Add onion and garlic. Saute until onion is tender.

Add beef broth, wine, basil, parsley, salt, and pepper; stir. Cover, reduce heat to low, and simmer for 2 hours, stirring occasionally. Add remaining vegetables. Cover and simmer 30 minutes, or until vegetables are tender.