Beef Stew

1. 1

   Preheat oven to 350u00b0F. Toss meat in seasoned flour, shaking off excess. Heat 2 tbsp oil in a large Dutch oven over high heat, brown meat, in batches, for 3-4 mins. Set aside. Reduce heat to medium, add remaining oil and saute carrot, celery, onion and garlic for 3-4 mins, or until onion is tender. Return meat to pot, add stock, tomatoes and wine. Add thyme and bay leaves and season to taste. Bring to a boil then transfer to oven and cook, covered, for 1 hour. Uncover and cook for another 30 mins, or until meat is very tender.

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