Ingredients
- 2 pounds beef stew meat, cut into 1- to 1½-inch cubes
- to taste salt
- to taste pepper
- 2 tablespoons all-purpose flour ( for coating the beef )
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 each carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 pound potatoes, peeled and cut into chunks ( Yukon Gold or red )
- 1 cup mushrooms, halved or quartered ( optional )
- 4 cups beef broth ( preferably low-sodium )
- 1 cup red wine ( optional; if not using, add an extra cup of beef broth )
- 1 can (14.5 ounces) diced tomatoes ( with juice )
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 each bay leaf
- 1 tablespoon worcestershire sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
