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1
Trim beef or excess fat and cut into cubes about 1 inch in size.
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2
Mix flour with salt and pepper and coat beef lightly with the flour mix.
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3
Heat oil in dutch oven or large sauce pot over medium heat.
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4
When oil is hot, brown the beef working in small batches until it is all browned.
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5
Set beef aside.
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6
Cut onions into eight wedges.
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7
Brown onion over medium heat in same pan as beef.
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8
There should be a nice brown layer forming on the bottom of the pot.
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9
Add red wine and beef and any remaining flour (make up to 1tbsp flour if necessary) to pan along with beef.
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10
Deglaze by scraping the bottom of the pot to dissolve the brown layer.
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11
After deglazing, add tomatoes and broth.
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12
Bring to a boil over high heat.
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13
Reduce heat to low, cover and simmer for an hour stirring occasionally.
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14
While meat is simmering cut veggies roughly into one inch pieces.
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15
After the meat has simmered, add carrots and celery.
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16
Increase heat to bring back to a boil then reduce to low to summer covered for half hour.
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17
Add potatoes and bring back to boil then simmer covered for 45 minutes.
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18
Add 2 cups more broth if necessary to cover potatoes.
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19
Add mushrooms and frozen veggies and simmer another 10 minutes uncovered.
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20
Serve and enjoy.
