Basic Beef Stew

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   In a large, deep pot, heat olive oil. Dredge meat in seasoned flour. Place in hot oil until browned, about 5 minutes (don't overcrowd meat or it'll steam). Transfer browned meat to a bowl. In same pot, add chopped onion and brown for 3-5 minutes. Deglaze the pot with the wine. (Pour wine in the hot pot and use a wooden spoon to scrape the brown bits from the bottom of the pot.) Add meat back to the pot. Cover the pot, and cook on low for 25-30 minutes. Add broth, potatoes, and carrots. Cook covered, on low heat until meat is very tender, about 1 hour, stirring occasionally. Add more broth if necessary. When meat is cooked, stir in herbs, salt, and pepper. Add fresh parsley before serving.

* Per serving · 4 servings · Values may vary.

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