Winter Vegetable-Beef Stew Recipe - BettyCrocker.com

Ingredients

• 2 tablespoons olive oil
• 1 1/2 lb beef chuck roast, cut into 1-inch pieces
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 1/4 cup Gold Medal™ all-purpose flour
• 1 cup Burgundy or dry red wine
• 3 cups Progresso™ beef-flavored broth (from 32-oz carton)
• 1 1/2 cups ready-to-eat baby-cut carrots
• 4 medium parsnips, peeled, cut into 1/2-inch pieces
• 1/2 lb small red potatoes, cut in half
• 2 dried bay leaves
• 6 sprigs fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper