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Preheat oven to 300 degrees.
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1.
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Put flour in a bowl, mix with the seasoned salt.
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2.
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You will need a large Dutch oven or frying pan.
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(In the case of a frying pan, you will then transfer your meat and sauteed veggies to a large roaster to be put in oven.)
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I will assume you are using a large Dutch oven.
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3.
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So get your Dutch oven hot on top of your stove top.
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Melt a tablespoon or two of butter with a tablespoon of olive oil.
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4.
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Dredge your beef cubes in the seasoned flour and brown in the pan.
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You will need to do this in shifts.
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As the meat gets brown, transfer it to another dish and then add more meat.
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Do this until all your meat is browned.
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It does not need to be completely cooked, just browned.
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5.
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Now add more butter and oil to the pan you just browned the meat in.
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Add the chunked onions, mushrooms, red pepper and garlic.
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Saute that until it is soft and the mushrooms are browning.
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6.
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Now add your wine.
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YES, take a sipyou dont want to be putting bad wine into your stew!
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Make sure its yummy!
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Cook that down for a few minutes.
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7.
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Now add your meat back in along with all of the remaining ingredients.
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8.
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Mix it around a little bit.
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Now stick it in the oven for 3-4 hours, topped with a lid.
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Check it every once in a while to make sure it is not cooking down too much.
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If so, then add more water, a cup at a time.
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Stir it a bit gently to keep the flavors moving around.
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I serve this over wide egg noodles, or alongside boiled potatoes, or yummy jazzed up mashed potatoes, with a loaf of French bread.
